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Roasted Butternut Squash with a Parmesan crust

Although some recommend roasting squash with the skins on, I think it is worth the effort to peel before cooking to give ‘melt in the mouth’ results.


1 butternut squash, about 1000g, peeled, deseeded and cut into large chunks
2 tablespoon olive oil
salt and freshly ground black pepper
40g freshly grated Parmesan cheese
25g fresh white breadcrumbs


1. Preheat the oven to 200°C /gas mark 6. Toss the squash in the oil then transfer to a roasting tin. Season to taste then bake for 30-40 minutes or until tender.
2. Meanwhile mix together the Parmesan cheese and breadcrumbs.
3. Remove the squash from the oven and sprinkle over the Parmesan mixture and place under a medium hot grill for 5 minutes or until lightly browned.