Spice Roasted Butternut Squash


1 medium Butternut Squash
1 teaspoon finely grated Garlic
1 teaspoon Jungle Masala
½ teaspoon Crushed Chilies
2 tablespoons Rapeseed Oil
1 teaspoon Salt


Heat the oven to 220°, 200° fan, 425° F, gas mark 7, Aga roasting oven

Peel, top and tail the butternut squash then cut in half lengthways remove the seeds and cut the squash into wedges roughly 2 cm thick by 3 to 4 cm long. In a large mixing bowl mix together the oil, jungle masala, garlic and crushed chilli then add the butternut squash and toss well in the oil until the squash is completely covered. Place the squash on a baking tray preferably outer side down sprinkle salt over the butternut squash and bake for 20 to 25 minutes until the squash is beginning to char at the Edges and is soft but still with some bite.


  • Great as a side dish with rich curries or roast lamb & tasty enough to serve on its own with a little cumin raita for dipping.
  • This works brilliantly as a vegan filling for wraps, with salad and sauces.
  • Try cooking the squash at a lower temperature, (180°C, 160° fan, 350°F, gas mark 4, Aga baking oven) until the squash is starting to soften. Then finish on the BBQ or griddle

Keywords: butternut squash, garlic, jungle masala, crushed chili, rapeseed oil, vegan, vegetarian, gluten free, dairy free, nut free, BBQ, side dish, wrap