Roasted butternut squash with a parmesan crust recipe

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  • Vegetarian
serves: 6
Cost: cheap
Prep: 15 min
Cooking: 1 hr 15 min

Nutrition per portion

RDA
Calories 340 kCal 17%
Fat 24g 34%
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  • 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.

    Top tip for making Roasted butternut squash with a parmesan crust

    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.

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