Go Back
+ servings

Butternut Squash Roasties

  • Prep Time
    10 MINS
  • Cook Time
    1 HR 10 MINS
  • KCals 91
  • Carbs 17G
4 Servings


  • 800 g butternut squash peeled and seeds removed, cut into 4cm chunks
  • 2 cloves garlic peeled and crushed
  • 2 tsp fresh thyme leaves only, stalks removed
  • 2 tsp fresh rosemary stalks removed and leaves chopped
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • light olive oil cooking spray
  • extra thyme and rosemary leaves to garnish optional


  1. Pre-heat the oven to 180ºC.

  2. Place all the ingredients in an ovenproof dish and spray liberally with the olive oil spray.

  3. Toss all the ingredients to completely coat in the spray.

  4. Place in the oven for 1 hour and 10 minutes, turning occasionally, until the edges are browned and crispy and they’re soft in the centre when a sharp knife is inserted.

  5. Serve at once, sprinkled with a few extra fresh thyme and rosemary leaves if wished.