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Roasted butternut squash with tomato, red pepper, olives and potato

 8 ratings

Prep Time:15 mins

Cooking Time:40 mins

Serves:4 Adults

Roasted butternut squash with tomato, red pepper, olives and potato

A great dish to serve up if you have any vegetarian guests over.


  • 25ml / 0.9 fl oz. extra virgin olive oil
  • 2 butternut squash, peeled deseeded and chopped into chunks (600g / 21 oz.)
  • Salt and pepper (optional)
  • 2 shallots finely sliced
  • 200g / 7 oz. cherry tomatoes, chopped
  • 150g / 5 oz. red peppers, peeled and chopped
  • 200g / 7 oz. of cooked new potatoes, sliced
  • 100g / 3.5 oz. pitted olives
  • 1 tablespoon basil, chopped


  1. Place a heavy based frying pan on a high heat and add 10 ml olive oil to the pan
  2. Season the chopped butternut squash with salt and pepper (optional) and carefully place the butternut squash into the pan. Fry for 3 minutes until golden and coloured. Remove from the pan and set to one side
  3. Use the same pan to make the sauce. Add 15 ml of olive oil and sauté the shallots for 2 minutes
  4. Add the chopped cherry tomatoes and sauté until the tomatoes start to break down. Season with salt and pepper (optional)
  5. Add the red peppers, potatoes, olives and basil
  6. Transfer the sauce to an ovenproof casserole dish and place the butternut squash on top of the sauce
  7. Now place into a preheated oven and cook at 180°C / 350°F / Gas Mark 4 for 30 minutes until the butternut squash is tender and roasted

What you will need

  • Casserole dish
  • Chopping board
  • Chopping knife
  • Frying pan
  • Kitchen scales
  • Vegetable peeler
  • Wooden spoon

Serving suggestions

Place in the centre of the table to serve family style

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