Roasted Butternut Squash

Roasted butternut squash stuffed with vegetables makes a tasty light bite.  It is colourful and looks great for a dinner party. I usually cut it into pieces after cooking.

What you need?

One butternut squash

Olive oil

Garlic granules


One red onion

One red pepper

One courgette

Some baby tomatoes (you can add these towards the end)

Goats cheese or parmesan (optional)

Get a strong knife to chop your butternut squash in half. Scoop out the seeds with a spoon. In a cup, mix some olive oil, garlic, honey and black pepper with a spoon. Then drizzle it over the butternut squash. Place the halves (or one if you are dining alone) into a preheated oven at 180c for about one hour. After forty minutes check with a knife.

In the meantime, chop the vegetables. Add the vegetables for the last twenty minutes.

You can add baby tomatoes and goats or parmesan cheese for the last five minutes.

Et voila: