Chilli and thyme roasted butternut squash

Published: 30 Sep 08
Updated: 18 Mar 24

Test kitchen approved

This spicy side dish is great served as a tasty trimming to a roast.

Serves 4
30 min

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Ingredients

1 butternut squash, cut into chunks
2 sliced red chillies
A few sprigs fresh thyme
3 tbsp olive oil
1 tsp salt

Method

Preheat the oven to 190°C/fan170°C/gas 5.
Mix the butternut squash with red chillies, fresh thyme, olive oil and salt on a baking tray and roast for 25 minutes, until the squash is tender.

Recipe from October 2008 Issue

delicious. tips

Try with different herbs, such as sage or rosemary, or use a drizzle of balsamic vinegar instead of chilli.

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