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The Best Roasted Butternut Squash Ever

October 16, 2012 By Bibi Rodgers 6 Comments

I wouldn’t say this is the best unless it were true. Mum and I ate this as part of our carbo-loading feast before the Blenheim Palace Half-Marathon last week and we were still going on about how good it was at about mile 10. Mum has begged me to get this posted asap so that she can make it at home for herself.

That Indian spices go well with squash is no secret – some cumin in a butternut squash soup takes it to the next level. Here, I rounded off those flavours with something sweet, in the sticky caramelised onions, some crunch with seeds and a bit of heat with a red chilli.

To make this dish into a full meal straight from the oven, chop a block of polenta into roughly the same sized pieces as your squash, toss along with everything else, and roast in the oven all together. I had that on a bed of spinach for my dinner just 4 short days after having made the first one. It’s that good.

Serves 3-4, depending on the size of your squash. (It’s nice on top of leaves for a salad the next day if you make a bit much)

Ingredients

1 butternut squash, cut into bite sized pieces. Unpeeled.
1/2 tsp chilli powder
1 1/2 tsp cumin
1 tsp ground coriander
1 medium sized red chilli
2 tsp garam masala
4-6 tbsp pumpkin seeds
2 tbsp sesame seeds
1 tbsp agave nectar or maple syrup
1 medium onion sliced
4 tbsp olive oil

Preheat oven to gas mark 5 / 375 F / 190C

1. Mix all of the ingredients in a big bowl, tossing with your hands to get everything covered in that spicy, earthy oil.
2. Layer on a baking tray in a single layer.
3. Roast until the squash can be easily speared by a knife, approx 25-35 minutes.

Related posts:

Vegetarian Kedgeree with Smoked Tofu
Asparagus, Lemon and Chervil Risotto
Porcini and Cashew Nut Roast

Filed Under: Mains, Recipes Tagged With: butternut squash, Mains, Recipes, Spicy, Vegan, Vegetarian

« Creamy Mushroom and Spinach Lasagne
Running in Fuerteventura »

Comments

  1. Jane says

    October 25, 2013 at 5:17 pm

    Hi Bibi and Janey

    In your ‘Best Roasted Butternut Squash Ever’ recipe, you say the squash should be unpeeled. Is the cooked skin then edible, or do you take it off as you eat it?

    Thanks for your delicious recipes, which my family and I will be working through.

    Best wishes

    Jane

    Reply
    • Jayne Rodgers says

      October 27, 2013 at 12:36 pm

      Hi Jane, yes, the skin softens when you roast it. You could leave it if you like but it’s tasty and perfectly edible 🙂

      Reply
      • Jane says

        October 27, 2013 at 2:35 pm

        Thank you : )

        Reply
  2. Jenna Sargent says

    January 30, 2018 at 1:50 am

    Looks delicious! I love squash so I’ll definitely have to try this.

    Reply

Trackbacks

  1. Sweetly-Spiced Squash Recipe | Veggie Runners says:
    January 12, 2015 at 10:28 am

    […] from Yottam Ottolenghi’s Plenty, but with my own twist on it.( If you haven’t tried my Best Ever Butternut Squash yet either, don’t forget to give that a go […]

    Reply
  2. Black Dahl with Slow Roasted Tomatoes and Chilli | Veggie Runners says:
    February 25, 2015 at 8:31 pm

    […] night I served this up with basmati rice and our Best Roasted Butternut Squash Ever (it really is – we promise that there is no finer way to cook the orange stuff). Tonight […]

    Reply

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Award-winning food and fitness blog. One of The Guardian's Top 10 Vegetarian Blogs. Jayne and Bibi Rodgers - vegetarian runners, plant based fitness, mother-daughter, marathon running, veggie-cooking chatterboxes. Find out more

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