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Roasted Butternut Squash

Course Starter, Vegetable Dish
Cuisine British
Keyword Dairy Free, Gluten Free, Healthy Heart Recipe, Lactose Free, Low in Saturated Fats, Low Phosphate, Low Sodium, Nut Free, Plain Soft Food, Shellfish Free, Suitable for Diabetics, Vegan, Vegetarian
Servings 2
Author The Food Chain


  • half butternut squash
  • half red chilli finely chopped
  • 1 head of garlic cut in half (skin on)
  • freshly ground black pepper
  • 1 small handful fresh sage leaves roughly chopped
  • 2 tsp rapeseed oil/olive oil /sunflower oil


  • Preheat your oven to 180°C/350°F/gas 4.
  • Halve the butternut squash, then remove and reserve the seeds.
  • Cut the squash into slices with the skin left on.
  • Mix the chilli, sage and oil together, and using a bag or a container coat the squash slices as thoroughly as possible.
  • Place the coated squash slices on baking tray and put the two garlic halves on top of the mix.
  • Sprinkle the reserved seeds over the top and season with black pepper.
  • Cover the tray tightly with tin foil and bake for 30 minutes, or until the skin of the squash is soft.
  • Remove the foil and cook for another 10 minutes until the squash is golden and crisp.