Garlic-scented roasted butternut squash

Orange-fleshed, sweet-flavoured butternut squash takes on a delicate garlic flavour in Celia Brooks Brown's simple but delicious recipe
By Celia Brooks Brown
Garlic-scented roasted butternut squash
  • Rating:
  • Serves: 4-8
  • Cook Time: 40 minutes
  • Prep Time: 10 minutes
  • Effort: easy



  • 2 butternut squash, or other dense, sweet-fleshed squash
  • 8 clove garlic, unpeeled
  • 8 tsp olive oil
  • salt, and freshly ground pepper


1. Preheat the oven to 240°C/gas 9.

2. Slice each squash in half from stem to base. Scoop the seeds out with a spoon and lay the squash on a baking sheet, skin side down.

3. Place two whole cloves of garlic in each squash cavity. In each half, pour two teaspoons of olive oil over the garlic and, using a pastry brush, paint the oil all over the surface of the flesh. Season with salt and pepper.

4. Bake for 30-40 minutes, until tender and lightly browned around the edges. The flesh around the cavity will have taken on a delicate garlic flavour. The garlic itself will be soft and mild. Eat the garlic as it is or mash with a pinch of coarse salt and spread on bread.

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