• Save to your scrapbook
  • Save to your scrapbook

    Honey-Roasted Squash and Peppers

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Honey-Roasted Squash and Peppers

    Pale golden Acacia Honey is subtle enough to drizzle over vegetables before roasting. Serve on its own or with chicken or lamb.

    • Preparation time: 20 minutes
    • Cooking time: 45 minutes to 55 minutes
    • Total time: 1 hour 5 minutes to 1 hour 15 minutes 60 minutes 15 minutes

    Serves: 4


    • 2 red onions
    • 1.3kg onion squash
    • 4 sweet Romano peppers
    • 8 vine tomatoes
    • 1 head of garlic
    • 4 large red chillies
    • 4 tbsp extra virgin olive oil
    • 1 tbsp Waitrose Select Acacia Honey
    • Sea salt


    1. Preheat the oven to 190°C, gas mark 5. Halve the squash, cut out the seeds and slice off the outer skin. Cut into thin pieces 5-8cm long. Place on a large roasting tray.
    2. Trim the top of the pepper stalks, halve lengthways and deseed. Peel and quarter the onions. Keep the tomatoes whole with the green calyx attached. Add these vegetables to the squash.
    3. Slice top off the head of garlic to reveal the cloves, peel, break it up and place it among the vegetables. Tuck in the whole chillies, drizzle over the oil and honey, and season.
    4. Roast for 45-55 minutes, until golden, checking at least once. Move any that are caramelising too fast into the centre. Cool for 5-10 minutes. Spoon over any juices from the bottom of the tin, and serve with chunks of crusty bread.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars