Butternut squash is in season in the autumn and winter. It’s the perfect warming comfort food in my mind. My favourite way to eat this butternut squash is to serve it with a bowl of quinoa, cooked halloumi and sunflower seeds or add it to risotto.

Pop any leftovers in the fridge for lunch during the week or it makes a nice addition to the kids meals.


1 butternut squash
2-3 teaspoons of paprika
A drizzle of olive oil (use coconut oil if you prefer)


1. Preheat your oven to 180°C; I use a fan assisted oven

2. Chop your butternut squash up into cubes (you can leave the skin on) and place on a baking tray

3. Sprinkle over the paprika and oil making sure all the squash is covered

4. Pop in the oven and cook for about 40 minutes; turning half way through

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