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Recipe by olive magazine

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1. Heat the oven to 200C/fan 180C/gas 6. Put the squash in a baking dish. Toss the breadcrumbs with 2 tbsp oil and season.
2. Sprinkle the squash with the garlic, chilli and sage, drizzle with 2 tbsp oil, season and sprinkle with the breadcrumbs and cheese. Bake for 35-40 minutes until tender and golden.

Per serving

114 kcalories, protein 3.2g, carbohydrate 15.8g, fat 4.7 g, saturated fat 1g, fibre 2.2g, salt 0.19 g

Latest comments and suggestions

• elaine

  05 March 2008

  elaine commented on this recipe

  Do you peel the squash first?

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• Pewtersfood

  10 March 2008

  Pewtersfood rated and commented on this recipe

  

  I think I'm serving up too much squash !

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• Lulubee

  15 September 2008

  Lulubee rated and commented on this recipe

  

  Really nice, although needs some form of dip (sour cream?) to keep it from being dry.

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• Lulubee

  15 September 2008

  Lulubee commented on this recipe

  Or maybe a balsamic drizzle...

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• Philip

  12 November 2008

  Philip rated and commented on this recipe

  

  Yes, I love roasted squash - should be approached as a potatoe substitute, so good with stews, or roast lamb with gravy, etc. Give it another go! :)

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• Belkey

  24 December 2008

  Belkey rated and commented on this recipe

  

  very tasty.

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Ingredients

• 2 butternut squash , cut into thin wedges, seeds removed
• 80g fresh breadcrumbs
• olive oil
• 2 garlic cloves , sliced
• 1 red chilli , sliced
• a small bunch sage , leaves only
• 3 tbsp grated Gran Padano

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Difficulty and servings

Serves 12

Preperation and cooking times

Ready in 45 minutes

Ingredients

• 2 butternut squash , cut into thin wedges, seeds removed
• 80g fresh breadcrumbs
• olive oil
• 2 garlic cloves , sliced
• 1 red chilli , sliced
• a small bunch sage , leaves only
• 3 tbsp grated Gran Padano

Per serving

114 kcalories, protein 3.2g, carbohydrate 15.8g, fat 4.7 g, saturated fat 1g, fibre 2.2g, salt 0.19 g

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