Roasted butternut squash

For an attractively colourful vegetable side dish try Lesley Waters's simple and flavourful recipe for this increasingly popular squash
By Lesley Waters
Roasted butternut squash
  • Rating:
  • Serves: 4
  • Cook Time: 50 minutes
  • Prep Time: 10 minutes
  • Effort: easy

Ingredients

main

  • 675 g butternut squash, peeled, deseeded and cut into 4-5cm pieces
  • 450 g red onions, cut into thick wedges
  • 2-3 tbsp olive oil
  • 1 large sprig fresh rosemary
  • black pepper

Method

1. Preheat the oven to 200°C/gas 6.

2. Place the butternut squash and red onion in a large roasting tin. Toss with the olive oil and rosemary and season well with salt and freshly ground pepper.

3. Roast in the oven for 45-50 minutes until the vegetables are cooked and slightly charred, stirring now and then.

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