I love everything about sweet, flavorful butternut squash. But I'm a bit sick of seeing it in soup! So I instantly fell in love with this sweet and spicy roasted squash recipe from one of my favorite British chefs, Jamie Oliver. It's so simple but so delicious: you chop up a squash, skin and all, rub it with a spice mixture that includes cinnamon and fresh sage, and bake. It is sublime; I serve it as a side dish or even chop it up and toss it with spaghetti for a quick weeknight meal.


  • 1 large butternut squash
  • 1 dried red chili
  • Sea salt and freshly ground black pepper
  • 1 large handful of fresh sage leaves
  • 1 stick of cinnamon, broken into pieces
  • Olive oil
  1. Preheat your oven to 350°F. Halve the butternut squash, remove and reserve the seeds, then cut the squash into slices or chunks with the skin left on. Using a pestle and mortar, or a metal bowl with a rolling pin, bash up the dried red chilli with a good pinch of salt. Add the whole sage leaves, the pieces of cinnamon and enough olive oil to loosen the mixture, and rub the whole lot over all the squash pieces so they are well covered.
  2. Place the squash in one layer in a roasting tray and season lightly with salt and pepper. Sprinkle over the seeds, cover tightly with tin foil and bake for 30 minutes, or until the skin of the squash is soft, then remove the foil and cook for another 10 minutes until the squash is golden and crisp. Remove the cinnamon and tuck in. Serves 4

Recipe courtesy Jamie Oliver/Jamie's Italy