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How to make roasted butternut squash
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Butternut squash is one of my favourite autumn vegetables. I love the colour, the smell and the taste and it works best roasted or in soups.
First cut off the ends.
Then peel it.
Cut in half.
Using a spoon remove the seeds and fibres.
Cut into bite-size cubes or slices and then season to taste with olive oil, garlic, pepper and a generous amount of salt.
If you like it sliced then check out my rosemary roasted butternut squash in a mushroom and lentil tomato sauce here.
Roasted butternut squash ingredients:
- 1 butternut squash
- Extra virgin olive oil
- Garlic powder or pureed garlic
- Salt and pepper to taste
- Juice of 1/2 lemon
Preheat your oven to 200C (390F).
First, cut off the ends of your butternut squash.
Then peel it (the skin is quite tough).
Cut it into halves.
Using a table spoon remove the seeds and stringy fibres.
Then either cut it into bite-sized cubes or slices roughly 1cm thick.
Transfer to a bowl and season with a good amount of olive oil, garlic powder or pureed garlic and salt and pepper to taste (I normally use quite a lot of salt as the butternut squash's sweet taste can be overpowering). You can also add the juice of 1/2 lemon for a more tangy taste as well..
Mix everything together and then roast in the oven for around 25 minutes.
And if you like more butternut squash recipes also check out my delicious butternut squash and orange soup here.
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