Spicy Roast Squash


Spicy Roast Squash

I learned this dish from the 'Naked Chef' by Jamie Oliver, but I apply the same idea not only to roasted squash, but also with other vegetables (particularly root vegetables), like radish, carrot, or sweet potato, zuccini and cucumber. These will add some very beautiful colours to this dish.

I ate similar things several times in cafeterias in Rome. But for a long time, I wasn't sure how to make them myself.

Combining this dish with home-made Italian style olive oil bread is the perfect match, reminding me of that experience in Rome.

The following is my own recipe, you can choose your favourite vegetables and herbs. Take a look in Jamie Oliver's book, 'The Naked Chef', page 148, if you wish, to see his original recipe.


Your choice and amount of Squash, pumpkin, carrot, potato, sweet potato, mushrooms, and cucumber – use enough to fill a baking tray.
2 teaspoons coriander seeds, dried oregano, and thyme.
1 teaspoon black pepper
2 teaspoons salt
3 cloves of garlic
1/3 cup olive oil

How to cook it

1. Clean all the vegetables, and cut them into attractive shapes and/or bite-size pieces.
2. Arrange the vegetables on an greased tray. Imagine you are painting a picture with the different colours - try to make the dish look good.
3.Grind all the herbs and spices together with the pepper and salt into powder, then mix with olive oil.
4. Sprinkle the spiced oil evenly on the vegetables.
5. Roast the oiled vegetables in a preheated oven, at 200 degrees for about 30 minutes.

Chef stirring the pot


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