Spicy roasted squash

With smoky bacon

Spicy roasted squash

Spicy roasted squash

Serves Serves 6
Time Cooks In40 minutes
DifficultySuper easy
Nutrition per serving Plus
  • Calories 116 6%
  • Fat 5.1g 7%
  • Saturates 1.3g 7%
  • Sugars 7.6g 8%
  • Salt 0.96g 16%
  • Protein 4.7g 9%
  • Carbs 14.6g 6%
  • Fibre 2.9g -
Of an adult's reference intake
Tap For Method


  • 1 butternut squash , (1.2kg)
  • 1 heaped tablespoon coriander seeds
  • 1-2 small dried red chillies , (to taste)
  • 4 cloves of garlic
  • 3 sprigs of fresh rosemary
  • 6 rashers of higher-welfare smoked back bacon
  • olive oil
Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets.  For more information about how we calculate costs per serving read our FAQS

Tap For Ingredients


  1. Preheat the oven to 200°C/400°F/gas 6.
  2. Scrub, halve and deseed the squash, then cut into chunky boat-shaped wedges (quite frankly, it doesn’t matter if you hack it up as long as the pieces are roughly the same shape), then place in a roasting tray.
  3. Pound the coriander seed and chilli(es) in a pestle and mortar with a pinch of sea salt, then sprinkle over the squash.
  4. Lightly squash the unpeeled garlic cloves and strip the leaves from the rosemary sprigs, then add to the tray with the bacon and 1 tablespoon of oil and toss together.
  5. Arrange the bacon over some of the wedges of squash, then roast for 30 minutes, or until tender and starting to caramelise at the edges.