• 1 kg butternut squash, deseeded, thickly sliced into half moons
  • 1 tbsp olive oil
  • 14 g fresh flat-leaf parsley, chopped
  • 1 garlic clove, finely chopped
  • 2 tbsp extra virgin olive oil


  1. 1

    Preheat the oven to 200°C, fan 180°C, gas 6. Put the butternut squash slices in a roasting tray and drizzle over the olive oil. Toss to coat and season with freshly ground black pepper. Roast for 30-40 minutes, until golden and tender.

  2. 2

    Meanwhile, make the dressing: in a small bowl, mix together the chopped parsley, garlic and extra virgin olive oil. Set aside.

  3. 3

    Transfer the roasted butternut squash to a serving platter. Spoon over the dressing and serve.

Nutritional Details

Each serving provides
  • Energy 402kj 96kcal 5%
  • Fat 3.5g 5%
  • Saturates 0.5g 3%
  • Sugars 7.2g 8%
  • Salt 0.01g <1%

% of the Reference Intakes

Typical values per 100g: Energy 234kj/56kcal

Each serving provides

13.0g carbohydrate 2.3g fibre 2.0g protein

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