This squash recipe is roasted in a wonderful blend of aromatic herbs and spices, so that a most delicious smell will fill your kitchen when it’s roasting.
Why don’t you try this roasted squash recipe instead of sweet potato chips? Also use leftovers in salads with a little goat’s cheese or try mixed chunks of smoky roasted squash with lentils or butter beans to make a delicious plant-based meal.
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Smoky Roasted Squash
- Preheat the oven to 210℃ (190℃ fan).
- In a small bowl, whisk together the olive oil, fennel seeds, Mediterranean seasoning, sweet smoked paprika, salt and pepper. Set aside.
- Prepare the squash by chopping it in half, removing the seeds and slicing into crescent shapes. Place into a roasting tin and pour over the olive oil mixture, tossing well to ensure each piece of squash is well coated.
- Roast in the preheated oven for 45 minutes, turning the squash halfway through the cooking time. When the squash is cooked, sprinkle with sliced spring onion and chopped flat leaf parsley, if you like.
- There are so many different varieties of squashes to choose from, all with their own distinct flavour, so experiment with different squashes (and pumpkins, which are from the same family) and see which you prefer.
- Be careful when cutting into a squash, their skins can be surprisingly tough. One tip is to cut a slice off the bottom so it is flat and place it on a damp cloth, so it does not slip. If you are having problems cutting it open with a knife, you can cook the squash whole and then cut it up and remove the seeds once it is soft. Once you have the squash cut up return it to the roasting tray, pour over the spicy olive oil mixture and return to the oven for a further 20 minutes.