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butternut squash recipe


Crusted squash wedges with sour cream dip


  • 700g of butternut squash (in 1cm slices with skin left on)
  • 50g grated parmesan
  • 20g dried white breadcrumbs
  • 6tbsp fine chopped parsley
  • 2 1/2 tsp finely chopped thyme
  • grated zest of 2 lemons
  • 2 garlic cloves, crushed
  • 60 ml olive oil
  • 120g soured cream
  • 1 tbsp chopped dill
  • salt and pepper

We are still loving squash at the moment! It is such a comforting food for these chilly Autumn months as we transition into Winter here in the UK.

This Ottelenghi dish makes a wonderful side dish or could be a lovely accompaniment to a bowl of soup if you have friends over and are looking for a light but warming lunch.

Squash is a great source of anti-oxidants, including Vitamin C and E.


  1. Preheat the oven to 19o 0C and lay the squash out on a lined baking sheet

  2. To make the crust, mix together the Parmesan, breadcrumbs, thyme, parsley, garlic and half the zest along with salt and pepper

  3. Brush the squash with olive oil and sprinkle the crust topping generously over it and pat it down a little

  4. Place the tin in the oven and roast for about 30 mins or until the squash is tender. If the topping starts to darken too much, pop some tin foil on to cook until tender.

  5. Mix the soured cream with dill and the remaining zest and season.