Roast Paprika Squash and Red Onions

By: Deborah

This roast paprika squash and red onions is a simple yet flavour-packed side dish. It’s smoky, sweet, and perfectly caramelised, this recipe is quick to prepare and pairs beautifully with meat, fish, or vegetarian mains. 

PREP: 15

COOK: 40

TOTAL: 55

Course: Side Dish

Cuisine: British

Servings: 6 people

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Equipment

Ingredients

1 large butternut squash (approx. 1kg) peeled and cut into 2cm thick slices
2 red onions cut into thick wedges
2 tbsp olive oil
2 tsp smoked paprika
1 tsp salt
0.5 tsp freshly ground black pepper
a small handful of parsley finely chopped

Instructions

Heat the oven to 200C/180C fan/gas 6. Place the squash slices and onion wedges in a large bowl. Pour over the oil and sprinkle over the paprika, salt and pepper. Toss gently to evenly coat everything.
Tip the seasoned squash and onions into a medium roasting tin or ovenproof dish and spread out into an even layer. Roast for 40 minutes, stirring occasionally to ensure everything is evenly browned. Scatter over the parsley and serve.

Notes

Optional variations:
- Swap the smoked paprika for milder sweet paprika, or spicier hot paprika.
- Add cloves of garlic for depth.
- Drizzle with honey or maple syrup for extra caramelisation.
- Sprinkle with toasted seeds or nuts before serving.
This roast paprika squash and red onions recipe is easily adapted if you’re cooking for less or more people.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS festive side dish, roast butternut squash recipe, roast squash and onion recipe

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