Spicy Butternut Squash Bake Recipe – Perfect for Winter!

This Spicy Butternut Squash Bake is one of my go-to vegetarian dishes. My husband and I eat this pretty regularly, probably once a week or fortnight at a push.  My mother gave me the recipe as we had been growing butternut squash and had so many we needed new recipes!

Below are the basic ingredients but it is possible to add pretty much anything you like – any extra vegetables you need to use up.  I threw in some brussels sprouts in my last batch (only enough for me, my husband thinks they are the devil’s spawn!). In terms of equipment needed, again really simple. If you’re not sure about what tray to use, check out our simple baking tray guide first.

Spicy Butternut Squash Bake: Ingredients

Butternut squash (about half a medium sized squash) diced into 2cm chunks
Cauliflower (half a head?) broken into smaller florets
1 Onion roughly chopped (too small and it will burn)
Bag of spinach – about 3 or 4 large handfuls, washed and spin-dried
Grated cheese – I use cheddar, you can use anything you like though – about 50g or as much as you fancy!
1 tsp coriander seeds
½ tsp black peppercorn seeds
½ tsp chilli flakes
¼ tsp Salt
¼ tsp Garlic granules
1.5-2 tbsp olive oil

Spicy Butternut Squash Bake: Equipment Used

Pestle and mortar
Large roasting tray
Large metal spatula
Salad spinner

Preheat the oven to 200 degrees.

Roughly crush the coriander, chilli and peppercorns in the pestle and mortar.  Once they are no longer solid sprinkle in the salt and garlic.

Spicy Butternut Squash RecipePeel and dice the butternut squash, wash and break up the cauliflower into florets and roughly chop the onion – into 6-8 chunks.  Throw them all into the roasting tray.  Pour the olive oil evenly over the vegetables.  Then sprinkle half of the spice mixture over the vegetables and stir until coated evenly.

Roast the vegetables for 20 minutes.

After 20 minutes remove from the oven and give the vegetables a turn and sprinkle the rest of the spices all over.  Pop them back in for another 15 minutes.

Spicy Butternut Squash RecipeWhile the veg are cooking for the second half, wash and spin dry the spinach.  This is pretty key – there is nothing worse than gritty spinach!

Take the veg out after the 15 minutes and then lay all the spinach over the top – I know it looks a lot, in fact it looks disproportionate to the rest of the veg, but trust me it’s not!  It wilts down so much!  Sprinkle over the cheese on top of the spinach and place back in the oven for about 5 minutes – until the spinach is wilted and the cheese is bubbling and melted.  Mm mmmm!

Serve into warm bowls, portions depending on how hungry you are – but this recipe probably does 3 large-ish portions.  Eat.  Enjoy.

Equipment used in this Butternut Squash recipe – all available on Amazon:

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