Roasted squash with chilli and sage crumbs

  • serves 12
  • Easy

This healthy, veggie, dish can served as a side or a starter. Butternut squash is cooked slowly and spiced up with red chilli and Grana Padano. Make your own breadcrumbs by whizzing day-old bread in a food processor.



  • butternut squash 2, seeds removed
  • fresh breadcrumbs 80g
  • olive oil
  • garlic 2 cloves, sliced
  • red chilli 1, sliced
  • sage a small bunch, leaves only
  • Grana Padano  (or vegetarian alternative) grated to make 3 tbsp


  • Step 1

    Heat the oven to 200c/fan 180c/gas 6. Put the squash in a baking dish. Toss the breadcrumbs with 2 tbsp oil and season. Sprinkle the squash with the garlic, chilli and sage, drizzle with 2 tbsp oil, season and sprinkle with the breadcrumbs and cheese.

    Bake for 35-40 minutes until tender and golden.

Nutritional Information

  • Kcals 114
  • Carbs 15.8g
  • Protein 3.2g
  • Fat 4.7g
  • Salt 0.19g
  • Saturates 1g
  • Fibre 2.2g