Roast butternut squash with bacon and roast nut topping

Butternut squash is one of my absolute favourite vegetables. It packs such a lot of flavour in its soft, orange flesh and it pairs  well with other flavours I enjoy cooking with; garlic, tomato, coconut, cheeses.

Tonight I cooked as I tend to cook; kind of in a Ready, Steady, Cook fashion. All stack of random ingredients, inspiration and luck. No pre-planned recipe. Usually it works out well and thankfully tonight was one of those occasions!


Roughly chopped butternut squash, red onion, loads of garlic, chopped nuts and bits of bacon. What could go wrong? Nothing, obviously. The roasted veg combined with delicious scraps of bacon and topped with crunchy roasted nuts made for a fantastic flavour combination. I served it on a bed of spinach and topped it off with some soft goats cheese. Yummy!


This is such a simple bunch of ingredients and a quick meal that took only 45 minutes to prepare and cook; a great recipe to add to a mid-week meal repertoire. It’s a meal which could quite easily be vegan by removing the bacon and cheese topping and would still have a comforting flavour base.

Roasted butternut squash, red onion and bacon, topped with chopped roasted nuts and goats cheese (serves 2)

  • 1 small butternut squash
  • 2 small red onions, roughly chopped
  • 4 cloves of garlic, finely chopped (use less if you don’t like a strong flavour)
  • 2 plum tomatoes
  • 80g bacon lardons
  • 2 Tbsp chopped nuts
  • Salt and pepper to taste
  • 1 Tbsp rapeseed oil (or other vegetable oil)
  • Handful of spinach leaves
  • 40g goats cheese (or other soft cheese)
  1. Preheat oven to 200°C
  2. Peel the butternut squash, halve it and remove the pulp and seeds. Cut roughly into pieces 2cm square. Add to a large baking dish in a single layer with the onion and garlic. Season with salt and pepper, drizzle with oil and put in the oven for 15 minutes
  3. Meanwhile, chop the plum tomatoes in half and set to one side. Lightly toast the chopped nuts in a dry frying pan over a medium/low heat for 5 minutes until they smell especially nutty and are a darker brown
  4. Remove the dish from the oven and stir. Add the tomato halves to the dish and sprinkle the bacon and chopped nuts over the top. Return to the oven for 15 minutes.
  5. Serve on a bed of spinach leaves and top with crumbled cheese

Please let me know what you think of it if you try it; I was a big fan of the crunch of the nuts and it is something I will definitely be trying more in future cooking experiments.

lisa sig


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