Roasted Butternut Squash

This dish is a cold weather staple. Enjoy it as an appetizer, a side, a main dish or even as an addition to your salads!


  • 1 butternut squash
  • 1 Tbsp. olive oil, plus more for dressing at the end
  • 1/4 cup vegan parmesan cheese (or regular high-quality parmesan if you prefer)
  • Sea salt and pepper to taste
  • Dash of fresh chilies
  • Sprinkle of pumpkin seeds
  • Sprinkle of lemon zest and squeeze of lemon juice


  1. Preheat oven to 425 F/ 218 C.
  2. Cut off the top and bottom of the butternut squash.
  3. Remove the skin by peeling or using a sharp knife. Make sure you peel off any green or white parts, you only want to see orange.
  4. Chop squash into cubes and toss with olive oil.
  5. Add to a baking rack on a baking sheet so the squash is cooked evenly all around.
  6. Season with salt, pepper and vegan parmesan cheese.
  7. Cook for 20 – 25 minutes, or until golden brown, crispy on the outside and soft on the inside.
  8. Remove from oven then sprinkle on chilies, pumpkin seeds, olive oil, lemon zest and juice just before serving.

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