Spiced glazed squash

  • serves 8
  • A little effort

A delicious vegetable side, flavoured with fragrant Christmas spices, that would make a great accompaniment to any roast or big meal over the Christmas period.



  • butternut squash or pumpkin 1kg
  • butter 25g
  • olive oil
  • ground cinnamon ½ tsp
  • ginger 4cm, peeled and finely chopped
  • caster sugar ½tbsp
  • lemon 1


  • Step 1

    Heat the oven to 200C/fan 180C/Gas 6. halve the squash and scoop out and discard the seeds and fibres. Cut into slices about 2cm thick at the thickest part. (If you are using a long butternut squash, you can halve it horizontally as well as lengthways before cutting the wedges, otherwise you will have very long slices.)

  • Step 2

    Put the butter in a small saucepan and heat gently. Add 4 tbsp olive oil, the cinnamon and ginger. Put the wedges of squash into a roasting tin and pour the spicy mixture over them, using your hands to make sure the squash gets well-coated. Season and sprinkle with the sugar.

  • Step 3

    Roast for 35 minutes or until tender and slightly caramelised. While the squash is cooking, baste every so often with the spice mixture. Arrange on a serving dish and squeeze the lemon over.