VegBox Recipes

Baked Butternut Squash

This recipe works equally well with butternut squash or pumpkin. It can go in the oven while you're cooking the rest of your meal and the roasting causes the sugars to caramelise, giving the squash an even sweeter flavour.


Serves 4 as a side dish

  • 1 large butternut squash
  • 15 ml vegetable oil (e.g. olive oil, sesame oil, sunflower


  1. Peel the squash with a potato peeler. Chop off the stalk and flower end. Chop in half, lengthwise, and use a spoon to remove the seeds.

  2. Brush the cut surface of the squash with the oil

  3. Bake on a tray at 180 degrees C for up to 30 minutes, until the squash is soft.
    If it starts to brown too much before it is cooked, lightly cover it with foil

Time From Cupboard-To-Table

35 minutes

Notes & Variations on Baked Butternut Squash

Make sure you have removed all the pips before cooking, or these can make the squash taste bitter.

For a delicious variation, stuff the seed area with one of the following mixes.

Finely chopped onion, garlic & thyme leaves.

Sweetcorn, Cheddar & chilli.

Crushed pine nuts, breadcrumbs & sage.

Chopped dried apricots, raisins, grated apple & ground almonds.

Or experiment with your own stuffing.


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