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1. Heat the oven to 200C/fan 180C/gas 6. Halve the squash and scoop out and discard the seeds and fibres. Cut into slices about 2cm thick at the thickest part. (If you are using a long butternut squash, you can halve it horizontally as well as lengthways before cutting the wedges, otherwise you will have very long slices.)
2. Put the butter in a small saucepan and heat gently. Add 4 tbsp olive oil, the cinnamon and ginger. Put the wedges of squash into a roasting tin and pour the spicy mixture over them, using your hands to make sure the squash gets well-coated. Season and sprinkle with the sugar.
3. Roast for 35 minutes or until tender and slightly caramelised. While the squash is cooking, baste every so often with the spice mixture. Arrange on a serving dish and squeeze the lemon over.

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• Angela

  02 February 2008

  Angela commented on this recipe

  Add a sliced onion- double up so you can blitz half to make soup for tomorrow Or freeze.

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• HayleyGrice

  26 February 2008

  HayleyGrice commented on this recipe

  How much sugar should be used for this recipe?

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• jvcg

  25 June 2008

  jvcg commented on this recipe

  A wonderfully simple but extremely delicious recipe - I cooked it for six and everyone loved it. It's a great way of using butternut squash that you could make for a weeknight supper or dinner party. Sugar quantity (from original olive mag) is 1/2 tbsp Cinnamon is 1/2 tsp

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• jvcg

  25 June 2008

  jvcg rated and commented on this recipe

  

  A wonderfully simple but extremely delicious recipe - I cooked it for six and everyone loved it. It's a great way of using butternut squash that you could make for a weeknight supper or dinner party. Sugar quantity (from original olive mag) is 1/2 tbsp Cinnamon is 1/2 tsp

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Ingredients

• 1kg butternut squash or pumpkin
• 25g butter
• olive oil
• ½ tsp ground cinnamon
• 4cm ginger , peeled and finely chopped
• ½ tbsp caster sugar
• ½ lemon

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Difficulty and servings

Serves 8 as a side dish

Preperation and cooking times

Prep 15 mins

Cook 35 mins

Vegetarian, Vegan

Ingredients

• 1kg butternut squash or pumpkin
• 25g butter
• olive oil
• ½ tsp ground cinnamon
• 4cm ginger , peeled and finely chopped
• ½ tbsp caster sugar
• ½ lemon

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