CookBook Home Page Vegetarian Dishes List

Spicy Roasted Butternut Squash

Serves 8


  • 1 medium/large butternut squash (2 - 3 lbs)
  • 2 teaspoons of coriander seeds
  • 2 teaspoons dried oregano
  • 1/2 teaspoon of fennel seeds
  • 2 small dried red chillies or equivalent in chilli flakes ( to taste) -:1/4 to 1/2 teaspoon
  • 1 teaspooon of salt. Can make it large crystal salt to act as griss for the mortar
  • 1 teaspoon freshly ground black pepper or pepper corns
  • 1 tablespoon olive oil
  • 1 garlic clove


Preheat the oven to 400 degrees. Wash the squash, then cut it in half with a large sharp knife (cut off one side and roll the squash on to the cut edge to make this safer and easier). With a large spoon remove the seeds from the squash. Cut the squash lengthwise into quarters and then cut the quarters in half. You should have approximatety 1 inch thick, boat-shaped wedges of squash. Put them into a baking dish.

Place all the dried herbs and spices into a mortar. Grind well with the pestle, include the salt and pepper to to make a fine powder. Once you've done this, add the garlic clove and pound it into the spices. Add 1 tablespoon of olive oil to the pulverized contents of the mortar. Toss the squash thoroughly in this oil and spice mixture, making sure that all the pieces are well coated.

Put 1/4 inch of water in a baking tray and place the squash pieces in a line, skin side down. Roast them for 45 to 60 minutes, or until tender. The spicy flavor will cook into the squash, and the squash will crisp slightly, the skin becoming caramelized and chewy.

I use this particular vegetable for so many different things: as a base for a filling in a ravioli for bread, for risotto and as a vegetable to accompany any roast. When I first showed it to my mum she didn't like the idea of it, but she actually loved the taste with the spices. We eat it quite a Lot at home now. Do try it - it's really nice, cheap and accessible.

From: "The Naked Chief," Page 148