Roasted Squash with Almonds

The epitome of autumn... this baked squash recipe tastes sweet, smoky and cosy; and it works particularly well wrapped up in a tortilla with some spicy beans or sliced tomatoes. This is super quick and easy to prepare, and squash is joyfully nutritious (great source of vitamin and fibre) as well as being really tasty when roasted with garlic, chilli and cumin.


  • Squash
  • Fresh Red Chilli
  • Garlic
  • Cumin Seeds
  • Thyme
  • Olive Oil
  • Salt & Pepper
  • Blanched Almonds

Heat the oven to 190˚c

Chop the Butternut Squash into 6 pieces, length ways (any way would work – but this is good for ‘wrapping’, also for all the pieces having equal amounts of skin, which is fine to eat when cooked and soft)

Put the pieces of Squash in a baking dish on top of some foil

Fry a couple of teaspoons of Cumin seeds in a frying pan over a medium heat (no oil) – until they start to crackle and pop.  Crush the toasted Seeds in a pestle & mortar (or spice grinder)

Finely chop some fresh Red Chilli and Thyme, and crush a few cloves of Garlic

Sprinkle the crushed Cumin Seeds, the chopped Red Chilli, Thyme and the Garlic over the Squash… Drizzle some Olive Oil over everything, and a crunch of Black Pepper and Salt

Cover in foil and roast for 20 – 30 mins until soft – and then for 10 minutes without the foil on to crisp up a little bit

While the Squash is cooking – finely chop some blanched Almonds, and roast in a dry pan for a few minutes until golden brown.  Sprinkle them over the Squash just as you are serving…

The Squash and Garlic should be soft, and a little golden, and there will be a lovely crunch from the Almonds

This dish will taste delicious when rolled in a tortilla or pitta bread and served with some spicy beans and relish… but also goes well with a lamb chop or some bean stew

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