Roasted butternut squash with a parmesan crust recipe

(58 ratings)

Treat your guests to this attractive and delicious starter, showing off the gorgeous orange flesh of the squash

  • Vegetarian
  • healthy
Preparation Time15 mins
Cooking Time1 hours 15 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories340 Kcal17%
Fat24 g34%

The gorgeous orange flesh of butternut squash makes this an attractive and delicious starter


  • 1 butternut squash, about 1kg (2lb 4oz), peeled, deseeded and cut into large chunks
  • 2 tbsp olive oil
  • 40g (1½ oz) freshly grated Parmesan cheese
  • 25g (1oz) fresh white breadcrumbs
  • Salt and freshly ground black pepper




  1. Preheat the oven to 200°C (400°F, gas mark 6). Toss the squash in the oil then transfer to a roasting tin. Season to taste then bake for 30-40 mins 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 mins or until lightly browned.
Top Tip for making Roasted butternut squash with a parmesan crust

Although some recipes recommend roasting squash with the skins on, it's worth the effort to peel before cooking to give melt-in-the-mouth results.


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