4 way roasted squash on dish

Roasted butternut squash

Category: Soup, Main meal | Serves: 2

Prep time: 15 minutes | Cooking time: 40 minutes


  1. Heat the oven to 200°C/180°C fan/gas mark 6. Put the squash, peppers, onion, garlic, rosemary and pepper in a large, non-stick roasting tin, in one layer. Drizzle over the oil and mix together with your hands until all the vegetables are coated in the oil.
  2. Roast the vegetables for 35–40 minutes or until all are very soft and caramelised.
  3. Stir the orange juice through the hot vegetables.

Roasted squash

Serve your roasted veg as they are, or choose one of these dishes:

  1. Serve half of the roasted vegetables with grilled mackerel fillets or with baked portobello mushrooms.
  2. Combine half the roasted vegetables with pasta for our vegetarian pasta bake
  3. Mix the butternut squash with turkey to create spicy turkey and butternut squash fajitas.

Nutritional information (for the basic recipe)

nutritional information box