Loaded butternut squash.jpg

Loaded butternut squash

'Tis the season for squash and I am certainly getting stuck into this sweet, creamy veggie (also see my garlicky sage squash mash).

This recipe is requires very little effort, the the results are delicious. Roasting the squash softens the skin, meaning this too is edible, which is less waste and means you can eat more of the whole veggie. 

I used mushrooms, onion, summer squash, cherry tomatoes and spinach, but you can experiment with whichever vegetables you choose. 

Serves 1. 


1/2 butternut squash, seeds removed

1/4 red onion, roughly chopped

1/3 summer squash, diced

1 Portobello mushroom

1 cup of spinach leaves

5 cherry tomatoes

1 clove of garlic, smashed

Extra virgin olive oil

Sea salt

Cracked pepper


Preheat oven to 400 F and line a baking dish with parchment paper.

Brush skin side of butternut squash with olive oil and season with salt and pepper. Roast in the oven for around 1 hour, turning squash over half way to ensure even cooking.

At the same time, prepare other vegetables except for spinach and garlic. On a separate tray, compile vegetables and drizzle with olive oil and season with salt and pepper. Roast in the oven along with the squash, for around 40 minutes, or until tender and fragrant.

Just before both the squash and the veggies are ready, heat a drizzle of olive oil in a small pan. When hot, add crushed garlic clove and cook until fragrant. Add spinach and sauté until wilted. 

When all vegetables are ready, stuff hole of squash with veggies and serve immediately. 


Vegan | Gluten-free | Paleo