Roasted butternut squash with a parmesan crust

(18 ratings)

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Roasted butternut squash
Roasted butternut squash
  • Serves: 6

  • Prep time:

  • Cooking time:

  • Costs: Cheap as chips

The gorgeous orange flesh of butternut squash makes this an attractive and delicious starter


  • 1 butternut squash, about 1kg (2lb 4oz), peeled, deseeded and cut into large chunks
  • 2 tbsp olive oil
  • 40g (1 oz) freshly grated Parmesan cheese
  • 25g (1oz) fresh white breadcrumbs
  • Salt and freshly ground black pepper

Although some recipes recommend roasting squash with the skins on, it's worth the effort to peel before cooking to give melt-in-the-mouth results.


  1. Preheat the oven to 200C (400F, gas mark 6). Toss the squash in the oil then transfer to a roasting tin. Season to taste then bake for 30-40 mins or until tender.
  2. Meanwhile mix together the Parmesan cheese and breadcrumbs.
  3. Remove the squash from the oven and sprinkle over the Parmesan mixture and place under a medium hot grill for 5 mins or until lightly browned.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 340(kcal)
  • Fat 24.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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