Roasted butternut squash with a parmesan crust Recipe

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  • Vegetarian

serves:

6

Cost:

cheap

Total Time:

00:00

Prep:

00:15

Cooking:

01:15

Nutrition per portion

RDA
Calories 340 kCal 17%
Fat 24g 34%

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

Ingredients

  • 1 butternut squash, about 1kg (2lb 4oz), peeled, deseeded and cut into large chunks
  • 2 tbsp olive oil
  • 40g (1½ oz) freshly grated Parmesan cheese
  • 25g (1oz) fresh white breadcrumbs
  • Salt and freshly ground black pepper

Method

  • Preheat the oven to 200°C (400°F, 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.

  • Meanwhile mix together the Parmesan cheese and breadcrumbs.

  • 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.

More Recipe Ideas

Top Tip

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.