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Spicy Roasted Butternut Squash

Prep Time: 10 mins, Cooking Time: 30 mins, Serves 2/4

Enjoy this sweet, spicy squash – rich in progesterone boosting beta-carotene and packed with vitamins, minerals and antioxidants.


  • 1 large butternut squash
  • 2 cloves garlic, sliced finely
  • 2 small red chillies or 1 tsp dried chilli flakes
  • 1/2 tsp turmeric
  • 1/2 tsp cumin seeds
  • sea salt
  • freshly ground black pepper
  • 2 tbs olive oil


1. Slice the squash in half lengthwise, scoop out the seeds with a spoon and slice the halves into 1/4-inch thick half circles.

2. Place the sliced squash in a large bowl and add the olive oil, chopped chilli (or chilli flakes), turmeric, garlic, cumin seeds, salt & pepper. Toss the squash in the oil and spices making sure to coat each piece well.

3. Spread the squash on a baking tray and roast for 30 minutes until golden brown, soft and starting to caramelise.
This can be enjoyed as a side dish or simply served with a crumble of feta, a few spinach leaves and a dollop of cooling yoghurt as a main meal.

Or why not try using the roasted squash in one of these three delicious recipes…

Vegetarian / Vegan / Gluten Free / Dairy Free

Spicy Squash Soup

Fry an onion in 1 tbs coconut oil. To this pan add the cooked squash, 1 can coconut milk & 700ml vegetable stock. Simmer for 20 minutes. Add some extra chilli flakes and a pinch of kayenne if you like it hot! Transfer to a blender or food processor and blitz until smooth.

Enjoy this delicious, warming soup with a swirl of coconut cream & a sprinkle of chilli flakes.

Kale & Squash Winter Salad

Whisk together a dressing of 2 tbs olive oil, juice of 1 lemon, 1tbsp dijon mustard & 1tbs maple syrup. Use this to dress a large bunch of chopped kale & mix through the roasted squash & the seeds of one pomegranate. Finish by sprinkling with crumbled goats cheese & a handful of toasted almonds.

Moroccan Couscous with Spiced Roast Squash

Put 1 cup of couscous & a handful of raisins in a bowl. Pour over 350ml vegetable stock, cover the bowl with cling film & steam for 5 minutes. Fluff up the couscous & mix through the roasted squash, some sliced dried apricots, zest of 1/2 lemon, a handful of toasted pine nuts & finish with some chopped mint.

Written by Bud

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