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  • Writer's pictureBex

Spice up your Butternut...

Our Sweet Chilli Dressing is perfect for spicy roasted veggies. Simply drizzle a generous amount over any combination of vegetables and roast as normal.

Try this healthy recipe for Roasted Stuffed Butternut Squash, simple and delicious...


  • butternut squash 2 small

  • Sweet Chill Dressing – 3-4 tbsp

  • courgette 1, cut into 2cm pieces

  • Mushrooms 5 or 6 cut into quarters depending on size

  • red onions 2 small cut into thin wedges

  • cherry tomatoes 200g

  • parsley 1 tbsp, chopped

  • parmesan 1 tbsp

  • goat’s cheese 100g, crumbled


  • STEP 1

Heat the oven to 200C/fan 180C/gas 6. Halve the squash, scoop out the seeds and cut criss-cross patterns over the cut-side of each. Brush the flesh with a generous drizzle of Sweet Chilli Dressing. Bake for about 30-40 minutes until tender.

  • STEP 2

Meanwhile, roast the courgette, pepper and onions with 2 tbsp Sweet Chilli Dressing for 20-25 minutes until starting to brown at the edges. Add the tomatoes and cook for 10 minutes. Mix the cooked rice, parsley and parmesan and warm through.

  • STEP 3

Arrange the roasted vegetables and rice mix and crumble the goat’s cheese in the squash halves mix and bake for a further 10 minutes.

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