Spicy roasted squash from The Naked Chef (page 148) by Jamie Oliver

  • coriander seeds
  • fennel seeds
  • dried oregano
  • butternut squash
  • dried chiles

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • eliza on December 28, 2020

    I've been making this for years, changing the spices, and usually using the small butternut squash that I grow in the garden. I leave the skin on and increase the oil a bit. Also toast the seeds at the same time with the same spice mixture.

  • restio on November 18, 2017

    Lazily, I used precut butternut. I am sure this is nicer if you include the skins. Not totally convinced by the fennel seeds, but then I am not a big fan of aniseed.

  • ithyt on September 24, 2015

    5.13 Delish and versatile.

  • Barb_N on December 07, 2014

    Mfto- I heard a tip for safely cutting butternut squash. Prick it with a fork and microwave it for @2 minutes then let cool. This will loosen the skin making it easier to peel. Once it is peeled it is easier to cut. I have done it this way for years. Otherwise my husband insists on cutting it so we don't have to make a trip to the Emergency Room.

  • mfto on November 25, 2014

    p 148 This is so easy and so delicious. Use a 2 to 3 lb butternut squash. Cutting the squash is the dangerous part for me. I followed Jamie's cutting instructions but as he says you can hack any way you please. Unfortunately my squash was too young and wasn't sweet but the flavoring was great. He says you can also use acorn squash. I have made this twice now and am thinking of trying the spices on sweet potato. My husband really like this and he is not an easy sell.

  • fprincess on January 28, 2011

    Simple and tasty.

  • wester on September 03, 2010

    If you've never roasted squash, this is a very good recipe to start with. It's simple and it's very tasty.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.