Try this recipe for roasted butternut squash, then check out our stuffed butternut squash, butternut squash salad, butternut squash and chickpea curry and more butternut squash recipes.


  • 1 butternut squash, peeled, deseeded and cut into wedges
  • 3 cloves garlic
  • a good pinch dried chilli flakes
  • a good pinch cumin seeds
  • 2 tbsp olive oil


  • 25g pine nuts 25g
  • 40g sage, chopped
  • 1 small clove garlic, crushed
  • 175ml olive oil
  • 40g parmesan (or veggie alternative), grated
  • a squeeze lemon juice


  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. Put the squash wedges onto a large baking tray with the garlic cloves, chilli and cumin, drizzle over the olive oil, season and toss really well. Roast for 45 minutes, flipping the wedges halfway, until golden, lightly charred and cooked through.

  • STEP 2

    To make the pesto, cook the pine nuts in a dry frying pan for 1-2 minutes until golden. Tip out into a food processor and cool. Add the sage, garlic and olive oil, and pulse until chunky. Stir in the parmesan, lemon juice and some seasoning. Spoon the pesto over the wedges to serve.

Check out our best butternut squash recipes

Borek Recipe with Butternut Squash and Chard


Adam Bush Chef Portrait
Adam BushDeputy food editor

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