World Cuisine

Roasted Squash

prep 10 mins cook 35–40 mins
  • 500 g (1 lb) butternut or other squash, deseeded and cut into 2 cm (¾ inch) thick slices
  • 2 tablespoons olive oil
  • 1 red chilli, deseeded, if liked, and sliced
  • 2 tablespoons pumpkin seeds
  • salt and pepper

Toss the squash with the oil, season well and place on a baking sheet. Roast in a preheated oven, 220°C (425°F), Gas Mark 7, for 20 minutes.

Turn the slices over, return to the oven and cook for a further 10 minutes. Scatter over the chilli and pumpkin seeds, return to the oven and continue to cook for 5–10 minutes until soft.

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