Flame Roasted Butternut Squash

Prep time:5 min
Total time:35 min

Serves 8


3 tbsp Longo’s Flame Roasted Red Pepper Sauce (plus extra for serving)

2 tbsp Longo’s Extra Virgin Olive Oil

2 large cloves garlic, minced

1/2 tsp each salt and pepper

Pinch Longo’s Cayenne Pepper (or more to taste)

3 pkgs (400g each) Longo’s Cut Butternut Squash

1 small red onion, halved and very thinly sliced

Chopped fresh Longo’s Mint or Parsley (optional)


  • Blend sauce, oil, garlic, salt, pepper and cayenne until combined in large bowl. Add squash and onion and toss to coat. Spread out on large, parchment-paper-lined rimmed baking sheet.
  • Roast in preheated 425°F oven, stirring occasionally, for 25 to 30 minutes or until browned and tender. (Make-ahead - Squash can be prepared and rewarmed in a hot oven for a few minutes just before serving.) Transfer to a serving bowl and garnish with mint and additional sauce, if using.
  • Tip
  • Add a dollop of yogourt to the garnish for a tangy contrast.

A dash of advice

Cutting squash in equally sized pieces will help them cook evenly for great results in these recipes.

Nutritional Information

Per serving: 110 calories
  • Protein 2g
  • Fibre 3g
  • Fat 4g
  • Sugar 6g
  • Carbs 21g
  • Sodium 170mg