This roast paprika squash and red onions is a vibrant, flavour-packed side dish that's as easy as it is delicious. The natural sweetness of squash and onions is enhanced with smoky paprika and roasted until caramelised. Perfect alongside roast meats, with grilled fish for a lighter meal, or as part of a vegetarian spread, it's a versatile recipe that works for weeknights or as one of your festive sides.
With minimal prep you'll get maximum flavour and it's a great way to use seasonal squash. Try it tossed into a warm grain salad with couscous or quinoa, or serve it over houmous with flatbreads for a vegetarian option.
Tips
- Optional variations:
- Swap the smoked paprika for milder sweet paprika, or spicier hot paprika.
- Add cloves of garlic for depth.
- Drizzle with honey or maple syrup for extra caramelisation.
- Sprinkle with toasted seeds or nuts before serving.
- This roast paprika squash and red onions recipe is easily adapted if you're cooking for less or more people.
Frequently Asked Questions
Butternut squash skin softens when roasted, so peeling is optional. For tougher varieties, peeling is recommended.
Yes - chop the veg ahead of time and refrigerate. Roast just before serving.
It's naturally vegan.
Keep leftovers in an airtight container in the fridge for 3 days. Reheat in the oven or air fryer to crisp up.
Yes - carrots, courgettes, or peppers work well roasted with paprika.
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HOW TO MAKE THIS ROAST PAPRIKA SQUASH AND RED ONIONS
Ingredients
- 1 large butternut squash (approx. 1kg), peeled and cut into 2cm thick slices
- 2 red onions, cut into thick wedges
- 2 tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp salt
- 0.5 tsp freshly ground black pepper
- a small handful of parsley, finely chopped
Instructions
- Heat the oven to 200C/180C fan/gas 6. Place the squash slices and onion wedges in a large bowl. Pour over the oil and sprinkle over the paprika, salt and pepper. Toss gently to evenly coat everything.
- Tip the seasoned squash and onions into a medium roasting tin or ovenproof dish and spread out into an even layer. Roast for 40 minutes, stirring occasionally to ensure everything is evenly browned. Scatter over the parsley and serve.
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Roast Paprika Squash and Red Onions
Equipment
Ingredients
- 1 large butternut squash (approx. 1kg) peeled and cut into 2cm thick slices
- 2 red onions cut into thick wedges
- 2 tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp salt
- 0.5 tsp freshly ground black pepper
- a small handful of parsley finely chopped
Instructions
- Heat the oven to 200C/180C fan/gas 6. Place the squash slices and onion wedges in a large bowl. Pour over the oil and sprinkle over the paprika, salt and pepper. Toss gently to evenly coat everything.
- Tip the seasoned squash and onions into a medium roasting tin or ovenproof dish and spread out into an even layer. Roast for 40 minutes, stirring occasionally to ensure everything is evenly browned. Scatter over the parsley and serve.
Notes
- Optional variations:
- Swap the smoked paprika for milder sweet paprika, or spicier hot paprika.
- Add cloves of garlic for depth.
- Drizzle with honey or maple syrup for extra caramelisation.
- Sprinkle with toasted seeds or nuts before serving.
- This roast paprika squash and red onions recipe is easily adapted if you’re cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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