Food From 4th: Roasted Butternut Squash with Garlic and Chilli from Riverford Farm

‘We serve many variations on this salad throughout the year and we always receive requests for it. Sometimes early in the squash season, the flesh tends to be a little dry. Darren, our tour guide, suggested roasting the squash with oiled sliced onions and it seemed to work. Maybe the onions prevented the squash drying out, or perhaps we just used a little more oil!’

Ingredients | Serves 6 as a side dish

1 butternut squash

olive oil for drizzling

2 garlic cloves, very finely chopped

1 red chilli, very finely chopped

leaves from 1 sprig of rosemary, very finely chopped


Cut the squash in half lengthways, remove the seeds, then peel and slice it across into pieces about 1cm thick. Place on a roasting try and drizzle with olive oil. Bake in an oven preheated to 200°C/Gas Mark 6 for about 30 minutes, until the squash is tender. Sprinkle the garlic, red chilli and rosemary over the squash and return it to the oven for 10 minutes, until the garlic and chilli are cooked but not browned.

*The roasted squash is delicious used in a salad with dressed salad leaves, cooked Puy lentils and a sprinkling of feta cheese.

Riverford Farm Cook BookThis recipe appears in ‘Riverford Farm Cook Book: Tales from the fields, recipes from the kitchen’

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