Roasted Butternut Squash Ottolenghi – a delicious recipe with Butternut Squash, Olive Oil, Pumpkin Seeds, Sunflower Seeds, Almonds, Basil. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Heat the oven to 425 F. Poke a bunch of holes in the butternut squash with a fork. Put it in the microwave and heat for 5 minutes. Remove it from the microwave, let it cool then slice in half. Scoop out the seeds and slice the squash top to bottom into 12 long wedges.
2
Put the wedges onto a rimmed cookie sheet. Drizzle half of the olive oil over the squash and rub the olive oil into the squash with your hands to coat all sides of the wedges. Generously season all sides of the wedges with salt and pepper. Stand the squash up so the peel-side is facing down on the pan and roast for 30 to 40 minutes until the squash is fork tender and has begun to caramelize around the edges. Remove pan from oven.
3
Remove the butternut squash from the cookie sheet and set it aside. Reduce the oven heat to 350 F. Put the pumpkin seeds, sunflower seeds and almonds on the cookie sheet and toss them in the remaining oil. Put the pan into the oven and toast them for 10 minutes, stirring halfway through. Remove from oven.
4
Serve squash wedges on a platter, scatter with basil leaves, toasted nuts and seeds and pomegranate arils. Serve!
5
Recipe slightly adapted from Ottolenghi: The Cookbook.
578
kcal
Calories
56
g
Fat
15
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 whole Butternut Squash, 4 Tablespoons Olive Oil, 1-1/2 Tablespoon Pumpkin Seeds, 1-1/2 Tablespoon Sunflower Seeds, and more.
Yes, Roasted Butternut Squash Ottolenghi falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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