Roasted Butternut Squash with Chilli & Herb Crumb

A delicious vegetarian starter or side dish – sweet roasted squash with a crunchy chilli, cheese & herb breadcrumb topping!

Makes 1 (starter) or 2 (side dish)


  • 1 small butternut squash
  • 50g breadcrumbs from a Juvela gluten free White/Fibre Loaf
  • 2tbsp olive oil
  • 1 garlic clove, peeled and crushed
  • ½ red chilli, deseeded and sliced
  • 1tbsp fresh sage leaves
  • 2 tbsp Grano Padano, grated
  • Method

    1. Preheat the oven to 200°C/180°Fan/400°F/Gas Mark 6.
    2. Cut the squash into 6 wedges and remove seeds (leave skin on) and place in an ovenproof dish.
    3. Sprinkle with garlic, chilli and sage, and drizzle with 1tbsp oil.
    4. Toss breadcrumbs in 1tbsp olive oil and sprinkle on top. Finish with grated cheese and bake for 30minutes until golden.