Halloween special: Whole Jerk Roasted Butternut Squash

Straightforward and delicious. Serve as super side dish or as the main event with rice or lentils.


- 1 Butternut Squash
- 1 Tbsp Vegetable Oil


  • Preheat Oven to 200°C

  • Slice the squash lengthways and scoop out the seeds.

  • Score as deep as you can without cutting the skin about 2 cm squares

Butternut squash

  • Rub the jerk paste into the scoring well.

  • Sprinkle with oil and salt and put in the oven for around 1 hour, until well roasted all the way through. You should baste it with the oil that collects in the bowl at least once half way through.

Roasted Jerk Squash Eaten AliveEaten Alive jerk Squash

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