Go Back
Cubes de courge butternut rôtis au paprika fumé dans un plat en terre cuite, avec feta émiettée, graines de courge grillées et thym frais
Team Curcuma

Smoked paprika roasted butternut squash

Butternut squash cubes roasted in the oven with smoked paprika, garlic and thyme, tender inside and caramelised at the edges, served with feta and toasted pumpkin seeds.
Print Recipe Pin it
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings : 4 people
Course : Side Dish
Cuisine : Mediterranean
Calories : 285
Ingredients Préparation Notes

Ingredients
  

  • 1 butternut squash (about 1.2 kg)
  • 3 tbsp olive oil
  • 1 heaped tsp smoked paprika (sweet pimentón de la Vera)
  • 2 cloves garlic
  • 4 sprigs fresh thyme (or 1 tsp dried thyme)
  • 80 g feta
  • 2 tbsp pumpkin seeds
  • 1 tbsp honey (optional)
  • salt and black pepper

Préparation
 

  1. Preheat the oven to 210 °C (190 °C fan). Cut off both ends of the butternut squash, then separate the neck from the round part.
  2. Peel it with a vegetable peeler, or keep the skin if it is organic. Cut the round part in half, scoop out the seeds with a spoon, then cut all the squash into 2 to 3 cm cubes.
  3. On a tray lined with baking paper, toss the cubes with the olive oil, smoked paprika, crushed garlic, thyme leaves, salt and pepper. Spread them out in a single layer without crowding.
  4. Roast for 30 to 35 minutes, turning the cubes halfway through, until tender and nicely browned at the edges.
  5. For the last 5 minutes, add the pumpkin seeds to the tray to toast them. For a sweet and savoury version, drizzle the squash with honey at the same time.
  6. Serve hot or warm, scattered with crumbled feta and a little fresh thyme.

Notes

Don't cook smoked paprika at too high a heat for too long: it can turn bitter. Don't go above 210 °C. Roasted butternut keeps for 3 days in the fridge and reheats in 10 minutes in the oven. Leftovers make an excellent soup.