Spicy roasted squash

A delicious side dish to go with the Sunday roast or, alternatively, use as a base for soup, mash or cut into chunks and toss with pasta or rice.

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Nutrition (per portion)

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Saturated Fat

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Serves: 6


Prep Time:

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U.S. U.K. Conversion chart
  • 1.5kg-2kg squash, such as butternut, pumpkin or onion
  • 2 tablespoons sunflower oil
  • 1 tablespoon maple syrup
  • cayenne pepper, to taste
  • 4 garlic cloves, unpeeled


  1. Heat the oven to 200ºC (180ºC fan oven) gas mark 6. Cut the squash in half and remove the fibrous strands and seeds from the centre. Then slice into thick wedges and arrange these in one layer in a roasting tin.
  2. Mix together the sunflower oil, maple syrup and cayenne pepper. Season well and drizzle over the squash, ensuring each wedge is well coated. Bruise the garlic cloves with the back of a knife and scatter around the pumpkin. Roast for 30-40 minutes until tender.
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