Roasted Butternut Squash

Name: Roasted Butternut Squash
Total time: 51 min
Yield: 4 servings
Ingredients: 1,000 g Butternut squash, 1 medium squash, about 1 kg; 2 tbsp Extra-virgin olive oil; 0.25 tsp Chilli flakes; 0.5 tsp Salt; 1 pinch Ground black pepper

48 min · 9 min 30s active · makes 3 pieces · ~1 kg · Medium

Cubes of butternut squash roasted with olive oil, chilli flakes and salt until tender and caramelised. Serves 4.

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Roasted Butternut Squash

Cubes of butternut squash roasted with olive oil, chilli flakes and salt until tender and caramelised. Serves 4.

See more →

TOTAL TIME

48 min

ACTIVE TIME

9 min 30s

QUANTITY

3 pieces · ~1 kg

DIFFICULTY

Medium

CUISINE

—

Who’s eating

People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.

Portions & fullness

Ingredients0/5

Tools0/9

Ingredients

0/5 gathered · 4 servings

1 medium squash, about 1 kg1,000g

2tbsp

0.25tsp

0.5tsp

1pinch

#	Quantity	Notes	State
1	1,000g	1 medium squash, about 1 kg	—
2	2tbsp	—	—
3	0.25tsp	—	—
4	0.5tsp	—	—
5	1pinch	—	—

Tools

9 items

Serveware

1 item

Procedure

13 steps

1 of 13

Turn the oven to 200 °C (180 °C fan).

200°C

⏱ 15 min

2 of 13

Lay the squash on the chopping board.

Butternut squash · 1,000 g

⏱ 10s

ResultButternut squash

3 of 13

Peel the butternut squash

Butternut squash · step 2

⏱ 3 min

ResultPeeled butternut squash

4 of 13

Cut it in half lengthways and scoop out the seeds with the spoon.

Peeled butternut squash · step 3

⏱ 1 min 30s

ResultDeseeded butternut squash

5 of 13

Cut it into 3 cm cubes.

Deseeded butternut squash · step 4

⏱ 3 min

ResultSquash cubes

6 of 13

Put the squash in the roasting tin.

Squash cubes · step 5

⏱ 15s

ResultSquash cubes

7 of 13

Drizzle over the olive oil and toss with the tongs to coat.

Extra-virgin olive oil · 2 tbsp

⏱ 30s

ResultOiled squash

8 of 13

Scatter over the chilli flakes.

Chilli flakes · 0.25 tsp

⏱ 5s

ResultSquash with chilli

9 of 13

Sprinkle over the salt, then spread the cubes in a single layer; use a second tin if they don't all fit in one layer.

Salt · 0.5 tsp

⏱ 5s

ResultSeasoned squash

10 of 13

Using oven gloves, put the roasting tin in the oven.

⏱ 10s

ResultSeasoned squash

11 of 13

Roast for about 35 minutes, turning once with the tongs halfway, until tender and caramelised at the edges.

200°C

⏱ 35 min

ResultRoasted squash

12 of 13

Using oven gloves, take the roasting tin out.

⏱ 10s

ResultRoasted squash

13 of 13

Grind over a little pepper.

Ground black pepper · 1 pinch

⏱ 5s

ResultPeppered squash

Total Time48 min

#	Product	Tool	Action
1	—	200°C	Turn the oven to 200 °C (180 °C fan).⏱ 15 min
2	1,000 g		Lay the squash on the chopping board.⏱ 10sResultButternut squash
3	Butternut squashstep 2		Peel the butternut squash⏱ 3 minResultPeeled butternut squash
4	Peeled butternut squashstep 3		Cut it in half lengthways and scoop out the seeds with the spoon.⏱ 1 min 30sResultDeseeded butternut squash
5	Deseeded butternut squashstep 4		Cut it into 3 cm cubes.⏱ 3 minResultSquash cubes
6	Squash cubesstep 5		Put the squash in the roasting tin.⏱ 15sResultSquash cubes
7	2 tbsp		Drizzle over the olive oil and toss with the tongs to coat.⏱ 30sResultOiled squash
8	0.25 tsp		Scatter over the chilli flakes.⏱ 5sResultSquash with chilli
9	0.5 tsp		Sprinkle over the salt, then spread the cubes in a single layer; use a second tin if they don't all fit in one layer.⏱ 5sResultSeasoned squash
10	—		Using oven gloves, put the roasting tin in the oven.⏱ 10sResultSeasoned squash
11	—	200°C	Roast for about 35 minutes, turning once with the tongs halfway, until tender and caramelised at the edges.⏱ 35 minResultRoasted squash
12	—		Using oven gloves, take the roasting tin out.⏱ 10sResultRoasted squash
13	1 pinch		Grind over a little pepper.⏱ 5sResultPeppered squash
Total Time			48 min

Serving

Lift onto a warm serving dish and serve.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	173kcal
	3g
	7g
	1g
	28g
	6g
	5g
	421mg

Ingredients0/5

Tools0/9

Recipe

Roasted Butternut Squash

Cubes of butternut squash roasted with olive oil, chilli flakes and salt until tender and caramelised. Serves 4.

What you’ll doYou will peel, deseed and cube the squash, toss it with olive oil, chilli flakes and salt, then roast it for about 35 minutes, turning once.

Serves4

Total48 min

LevelMedium

Ingredients

Butternut squash, 1 medium squash, about 1 kg1,000 g
Extra-virgin olive oil2 tbsp
Chilli flakes0.25 tsp
Salt0.5 tsp
Ground black pepper1 pinch

Tools

SpoonTongsOvenRoasting tinServing dishChef's knifePeelerOven gloveChopping board

Method

Turn the oven to 200 °C (180 °C fan).

200°C15 minOven

Lay the squash on the chopping board.

10sChopping boardButternut squash · 1,000 g

Peel the butternut squash

3 minChopping board, PeelerButternut squash · step 2

Cut it in half lengthways and scoop out the seeds with the spoon.

1 min 30sChopping board, Chefs knife, SpoonPeeled butternut squash · step 3

Cut it into 3 cm cubes.

3 minChopping board, Chefs knifeDeseeded butternut squash · step 4

Put the squash in the roasting tin.

15sRoasting tinSquash cubes · step 5

Drizzle over the olive oil and toss with the tongs to coat.

30sRoasting tin, TongsExtra-virgin olive oil · 2 tbsp

Scatter over the chilli flakes.

5sRoasting tinChilli flakes · 0.25 tsp

Sprinkle over the salt, then spread the cubes in a single layer; use a second tin if they don't all fit in one layer.

5sRoasting tinSalt · 0.5 tsp

Using oven gloves, put the roasting tin in the oven.

10sRoasting tin, Oven, Oven glove

Roast for about 35 minutes, turning once with the tongs halfway, until tender and caramelised at the edges.

200°C35 minRoasting tin, Tongs

Using oven gloves, take the roasting tin out.

10sRoasting tin, Oven, Oven glove

Grind over a little pepper.

5sRoasting tinGround black pepper · 1 pinch

Lift onto a warm serving dish and serve.

Result · Peppered squash

30sServing dish, TongsPeppered squash · step 13

Printed 18 October 2026