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Roasted butternut squash with chestnuts, pancetta, feta and parsley recipe

Roasted butternut squash with chestnuts, pancetta, feta and parsley recipe

15 ratings

Roasting butternut squash really brings out its natural sweetness and the addition of chestnuts, smoky pancetta, parsley and tangy feta makes this dish a feast for the senses. A delicious and healthy Sunday roast side, simply leave out the pancetta to make this dish suitable for veggies. See method

  • Serves 6
  • 10 mins to prepare and 40 mins to cook
  • 278 calories / serving
  • Healthy


  • 1 large butternut squash, halved lengthways and cut into crescents
  • 5 tbsp olive oil
  • ½ tsp dried chilli flakes
  • 1 x 110g pack sliced smoked pancetta, roughly chopped
  • 180g whole cooked chestnuts, roughly chopped
  • 1 x 31g pack flat-leaf parsley, roughly chopped
  • 100g feta, crumbled
  • 1 tbsp balsamic vinegar
If you don't have any butternut squash, try sweet potato

Each serving contains

  • Energy

  • Fat

    19g 27%
  • Saturates

    6g 29%
  • Sugars

    7g 8%
  • Salt

    1g 17%

of the reference intake
Carbohydrate 19.7g Protein 7.9g Fibre 1.9g


  1. Preheat the oven to gas 6 200°C, fan 180°C. In a large mixing bowl, combine the squash, 1 tbsp olive oil and the chilli flakes. Toss to combine then spread the squash out over 2 baking trays. Roast for 30 minutes, or until the squash is starting to caramelise at the edges. Remove and leave to cool slightly.
  2. Meanwhile, heat 2 tsp olive oil in a large frying pan over a high heat. Add the pancetta and fry until crispy. Stir though the chestnuts and continue frying for 2-3 minutes more.
  3. Tip the pancetta, chestnuts, most of the parsley and half the feta into the roasting tin with the squash. Drizzle over the remaining olive oil and the balsamic vinegar, then gently mix until all the ingredients are combined.
  4. To serve, arrange the squash mixture on a large platter and season well. Scatter over the remaining feta and parsley.

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