Sunday Lunch

/Roasted Pumpkin & Butternut Squash Recipe
Roasted Pumpkin & Butternut Squash recipe

Roasted Pumpkin & Butternut Squash Recipe

A delicious medley of autumn flavours, these oven-roasted pumpkin slices and diced butternut squash are beautifully elevated with toppings of pomegranate seeds, crumbled goat cheese, fresh coriander and a drizzle of balsamic glaze.





  • Step 1.

    Preheat your oven to 180C (160C fan), cut the pumpkin and butternut squash into slices/dices, remove seeds.
  • Step 2.

    Drizzle some olive oil in a baking tray and spread the pumpkin slices and diced butternut squash pieces in a single layer.
  • Step 3.

    Bake in oven for around 50 minutes or until tender and golden.
  • Step 4.

    Meanwhile, prepare the toppings by deseeding the pomegranate, crumbling the goats cheese and chopping the coriander.
  • Step 5.

    Once the pumpkin and squash is roasted, remove them from oven and allow to cool slightly.
  • Step 6.

    Transfer the roasted vegetables to a platter, sprinkle with the toppings and drizzle with the balsamic glaze. Serve warm.


  1. 1.5 kgPumpkin

  2. 1 Butternut squash

  3. 100 gPomegranate seeds

  4. 200 gGoats cheese

  5. 2 tbspCoriander

  6. 50 mlBalsamic glaze

  7. 3 tbspOlive oil

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