Roasted squash

By Jamie Oliver
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Chili and sage:

  • 1 butternut squash (2-1/2 lbs)
  • 1-2 fresh red chilies
  • 1/2 a bunch of sage (1/3 oz)
  • Olive oil



  1. Scrub the butternut squash (there's no need to peel it), then carefully halve lengthways and scrape the seeds into a large roasting pan. Chop each half into 1-1/2-inch chunks and add to the pan, season with sea salt and black pepper, add the chilies, pick in the sage leaves, drizzle with one tablespoon of olive oil and toss together well. Cover and store overnight.


  1. Preheat the oven to 350ºF. Roast for one hour 20 minutes, or until soft and golden.

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Together by Jamie Oliver is published in Canada by HarperCollins Publishers Ltd © Jamie Oliver Enterprises Limited (2021 Together). Photography: Paul Stuart.

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