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Chili Roasted Butternut Squash

One of my absolut favorite dishes right now is chili roasted butternut squash. The juicy sweetness is a perfect compliment for all winter leftovers and it makes a delicious main when combined with walnuts and a creamy feta cheese. This has become my go to dish for a low carb alternative to potatoes, rice or pasta, and when thinly sliced it makes fantastic bar snacks too.

I love the combination and kick of thyme and chili on the roasted butternut squash, but of course you can season it however you like.

chili roasted butternut squash

Choosing a perfect butternut squash:

Make sure to select a firm, heavy butternut squash with no soft spots, punctures, bruises or wrinkles.

To peel or not to peel?

I used to peel butternut squashes, but not any more! It’s perhaps a matter of preference, but besides from the obvious speed and simplicity of not peeling it, the peel adds a wonderful texture to the dish. Once roasted the flesh of the butternut squash is sweet and tender. The peel keeps a thin crisp resistance, and holds the pieces perfectly in shape – especially helpful if you’re making bar snacks or nibbles.

How long should you roast the butternut squash?

Recipes normally recommend about 30 minutes and that is certainly about the time it takes for the pieces to be tender. Personally however – and I always say this is because I’m English(!) – I like my roasted vegetables slightly browned and crispy, so I like to roast them a little longer, about 40 minutes.

 

Chili Roasted Butternut Squash

Serves 4

1-2 butternut squashes, about 1 – 1 1/2 kg (2-3 pounds) in total

olive or rapeseed oil

a couple of garlic cloves, peeled

1 tsp dried chili flakes

1 tsp dried thyme

 

METHOD:

 

chili roasted butternut squash

Have you tried chili roasted butternut squash?

What dish is your favorite side?
Tasty Tuesdays

Link up your recipe of the week

 

Looking for some other delicious treats? Check out these Beetroot Goats Cheese Puff Pastry Tarts

Roasted Chestnuts with Cognac Butter & Blue Cheese 

Sweet Potato & Pork Dumplings

 

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7 Comments

    • You’re so welcome! I never had either!! It takes AGES to peel. And it’s not just that you ‘can’ leave the skin on… It tastes delicious and adds great texture too 🙂

  1. Oh wow thought it was sweet potatoes at first, what an incredible idea, I’m making this! Just gorgeous! Thanks for linking up to #tastytuesdays and Happy New Year honey x

    • It’s DELICIOUS!! I can’t get enough of it right now, it’s such a perfect side dish and I love the sweetness – which sometimes, let’s be fair, you just NEED 🙂

  2. Happy new year, Steph! I hope the festive season was enjoyable for you and your little family. I love butternut squash and have just added it to my shopping list. I quite fancy butternut squash soup, and roasting it your way before blending it sounds perfect. I always peel mine, but your way of doing it will definitely save me time! Pinning xx

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