Roasted butternut squash with coriander seeds and bacon

Recipe by Rachel Zammit Cutajar

Photo by Rachel Zammit Cutajar

Butternut squash, and any squash or pumpkins for that matter, is a symbol of the end of the summer. The sweet flavours and soft texture of pumpkin make it ideal for roasting. Serve as a side dish with meat or fish or use in salads or as a base for soup, risottos or pasta sauces. 

Roasted butternut squash with coriander seeds and bacon 

Ingredients

• 1 butternut squash
• 2 tsp coriander seeds
• 8 rashers streaky bacon
• Handful sage
• Salt and pepper
• Olive oil

Method

1. Pre-heat the oven to 200C. 
2. Cut the butternut squash in half and remove the seeds from the centre.
3. Cut the flesh into large chunks. There is no need to peel as the skin softens with cooking.
4. Place the butternut squash on a baking tray in a single layer. 
5. Season with salt and pepper, coriander seeds and olive oil and rub all over the butternut squash. 
6. Arrange the rasher of bacon around the squash and sprinkle with sage leaves. 
7. Bake in the oven for 30 – 40 mins until soft and tender. 
8. Serve as a side or as a topping for salads or as a base for soup.