Baked butternut squash with soya sauce and spices



  • 500-700 g butternut squash 
  • 2-3 garlic cloves 
  • 4 tbsp soy sauce 
  •  5-7 tbsp EVO olive oil 
  • 1/2 tsp turmeric powder 
  •  1/2 sweet paprika 
  •  5 sprigs of rosemary 
  • some leaves of sage
  •  2 tbsp hazelnuts 
  •  salt to taste


1. Pre - heat the oven to 200 °C (fan oven). Wash the butternut squash. Cut off and discard the end. Cut it in half lengthwise, remove the seeds and slice into half moons, about 1.5- 2cm. 
2. Prepare the seasoning. Peel and finely chop the garlic. In a bowl pour the soy sauce, and the EVO olive oil. Then add the turmeric, paprika and garlic. Wash and dry the sage and rosemary and add those too. Mix everything well. Depending on the type of soy sauce you’re using, add a pinch of salt, if needed.
3. Add the squash slices in the bowl, and coat the slices with the seasoning. Then place them onto a baking sheet lined with parchment paper and sprinkle with the marinade left in the bowl. Bake at 200 °C  for approx. 40-45 minutes until they are tender and lightly browned. Then distribute the chopped hazelnut on the slices and  bake for a few minutes more. 

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Recipe by Mad and Delicacy.

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