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Roasted broccoli and butternut squash with chilli and lemon

By Jen G on 21st Jan, 2016

Roasted broccoli and butternut squash with chilli and lemon


  1. Preheat a fan oven to 180 deg C.
  2. First peel the butternut squash or pumpkin (my most hated kitchen job, take my advice, bribe a minion into doing it for you) and dice it into half inch or so sized cubes.
  3. In a single layer spread the pumpkin out across one or two baking trays.
  4. Drizzle with a little olive oil, season with salt and pepper and mix well, just enough oil to coat, no excess.
  5. Roast in the oven till it is golden brown and tender but not mushy. 20 minutes or so, Allow to cool on the trays.
  6. Do exactly the same with florets of the broccoli. The broccoli will take less time.
  7. In a big deep bowl, maybe even the one you will use for serving in, place the lemon juice and zest, the red chillies chopped, and a tablespoon of olive oil, whisk together and allow to stand while everything roasts and then cools.
  8. Add the cooled butternut squash and broccoli to the dressing and mix gently so as not to mush everything up. No squashed squash please!
  9. Serve scattered with the pumpkin seeds.

Recipe Notes

This makes a quickand easy vegetarian supper. 

Also goes well with fish. I can think of not much finer to accompany a good grilled steak either.

winter  / vegetarian  / vegan  / salad  / lemon  / chilli  / buffet
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