Butternut Squash & Cherry Tomato Traybake


The super advantage of butternut squash is that it is available all year round, unlike pumpkin, its similar alternative, which is only available in Autumn. It is such a stunning vegetable with its distinctive hourglass shape and golden amber flesh, which adds  vibrance and charm to any meal. The downside, however, is the peeling and chopping up part. I have noticed that some people like to roast squash with the skin on but I prefer it without the skin so I don’t mind spending that little bit longer to peel it  – a sturdy wooden chopping board and a long sharp knife does the job nicely.

During the warmer months, I regularly cook roasted butternut squash teamed with cherry tomatoes – a simple, light, refreshing side dish, it compliments fish and grilled meats beautifully. Cherry tomatoes and squash both have natural sweetness in taste so just before serving I add shavings of hard salty goats cheese and fresh basil leaves to balance the flavours.

My mum, who is vegetarian, absolutely adores this recipe and she sometimes eats it with a bit of pasta on the side as a main meal.



1 butternut squash

1 pack cherry tomatoes

100g hard goats cheese

large handful fresh basil leaves

1 tsp salt

1 tsp pepper

2 tbsp olive oil



  1. Peel and chop butternut squash into bite-size chunks.
  2. Preheat oven 200°C/Fan 180°C/gas 6.
  3. Line a baking tray with baking paper. Scatter the squash and cherry tomatoes onto the tray. Drizzle 2 tbsp olive oil and the salt and pepper and mix well into the vegetables.
  4. Roast for 30 mins. Mix the vegetables halfway through cooking time to roast evenly.
  5. When serving, shave goats cheese over the vegetables using a carrot peeler and scatter the basil leaves on top.



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