Spiced Butternut Squash Bake

Spiced butternut squash bake is packed full of flavour and makes for the perfect healthy vegan family meal. An easy to make budget recipe which tastes absolutely delicious!

Folks, as you know I'm always on the lookout for delicious recipes that I discover on my travels.

Then I attempt to recreate them at home and once perfected publish here on Neil's Healthy Meals for you.

Those recipes have to be tasty, within budget and above all reasonably quick and healthy.

This spiced butternut squash bake fits perfectly into this category!

If you'll remember as far back as July I mentioned I was running an IT project for the company I currently work for.

I was moving week to week to a different office to install new equipment.

Whilst I was at our Inverness office I decided to get out one day to look for something nice to eat for lunch.

It was a good decision to make as I came across an organic vegetarian cafe called Nourish.

The cafe itself was a small but welcoming place with a range of soups and salads offered on their menu outside.

However it was their spiced butternut squash bake that particularly drew in my attention.

I was particularly hungry due to a very early start that day.

The sign on the board outside "lightly spiced roast butternut squash filling with chickpeas topped with mashed Scottish white potatoes on top" quickly appealed to my hungry (and grumbling) stomach!

I duly purchased a portion from the cafe, managed to drool over the cakes that they also had on display in the counter inside, and headed back to the office to enjoy a really tasty feast.

The combination of roasted spices with the butternut squash and chickpea filling were just perfect.

The filling wasn't too spiced, nor was it under spiced.

Combined with the silky smooth mash, the whole meal was heavenly. I just knew I had to give this recipe a go at home!

It took several attempts to get the spice blend correct (and my other halfs' encouraging feedback).

But finally I succeed in getting this recipe as near as possible to the exquisite one I tasted in Inverness.

I hope you enjoy this delicious vegan butternut squash bake too!

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• Easy Moroccan chicken tagine with butternut squash is a perfect, flavoursome, family meal taking just one hour to make. It’s delicious served over couscous!

Spiced Butternut Squash Bake Recipe

Butternut squash one of the most nutritious and healthiest vegetables you can eat. It's also really low in calories, as the nutrition label below indicates.

And, as butternut squash is really filling too, when combined with the mashed potatoes, one portion of this recipe should be enough to fill you up.

If not I recommend serving a portion with a side of green vegetables such as broccoli or kale.

I've made this butternut squash casserole so that it serves 6.

That makes it an ideal family bake with some leftover to freeze, if it's not all devoured in one sitting!

To freeze this bake, divide into individual containers and place in your freezer.

When required simple defrost your bake by placing it in the freezer overnight.

To reheat your butternut squash casserole simply do so in the microwave or in your oven.

I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂

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5 from 1 vote

Spiced Butternut Squash Bake Recipe

This healthy spiced butternut squash bake is packed full of flavour and makes for the perfect vegan family meal.

Prep Time20 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 20 minutes mins

Course: Dinner

Cuisine: butternut squash bake, butternut squash casserole, vegan butternut casserole

Servings: 6

Calories: 206kcal

Author: Neil

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Equipment

• Stoneware serving dish
• Large mixing bowl
• Baking tray
• Saucepans
• Potato masher
• Kitchen scale
• Wooden spoon
• Measuring spoons

Ingredients

• 650 g butternut squash peeled de-seeded and cut into bitesize chunks
• 2 tablespoons olive oil
• 1 ½ teaspoons ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon cayenne pepper
• Freshly ground salt and pepper
• 1 kg white potatoes peeled and chopped
• 400 g can chickpeas rinsed and drained

Metric - US Customary

Instructions

• Preheat the oven to 220C.
• In a large bowl, toss the butternut squash with the olive oil, cumin, coriander and cayenne and then season with salt and pepper.
• Spread the butternut squash on a baking tray in a single layer and roast in the oven for about 30 minutes, until tender and lightly browned, tossing once halfway through.
• Whilst butternut squash is roasting, place the potatoes in cold water, bring to the boil and turn down to simmer for 15 – 20 minutes until softened, drain and mash.
• When the butternut squash is ready, remove it from the oven and transfer it to a casserole dish along with the chickpeas.
• Spoon the potatoes over the top of the spiced butternut squash and chickpea mixture and use a fork to level
• Place the casserole back into the oven for a further 15 – 20 minutes until the potato topping has crisped to personal preference.
• Remove, allow to rest for 5 minutes and serve.

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Nutrition

Calories: 206kcal | Carbohydrates: 39.3g | Protein: 4g | Fat: 5g | Saturated Fat: 0.7g | Monounsaturated Fat: 3.4g | Sodium: 32.1mg | Fiber: 6.4g | Sugar: 4.3g | Vitamin A: 3200IU | Vitamin C: 52.8mg | Calcium: 70mg | Iron: 2mg