Roasted Winter Squash with Watercress Crisps and Brown Butter

Posted On: Friday December 22nd, 2017 Author: Keri Astill-Frew Comments: 0

Not a big fan of parsnips?  For a new addition to your traditional Christmas side dishes try this delicious recipe for roasted winter squash, served with a nutty brown butter and topped with crispy fried watercress leaves.


Serves 6-8

Cooking time: 40 minutes

Prep time: 30 minutes



4 tbsp unsalted butter

2kg mixed squash, scrubbed

24 watercress leaves picked from stalks

Salt and pepper

50ml extra virgin olive oil



  1. Preheat the oven to 180°C. Place the butter in a small saucepan and cook over a medium heat until the butter is browned and has a nutty aroma.  Be careful not to overdo it or the butter will burn.
  2. Cut in half and deseed the squash, then cut into slices 2cm thick.
  3. On a baking tray, drizzle the squash with the brown butter, season with plenty of salt and pepper, and toss to coat thoroughly. Roast for about 25 minutes, turning half way through.  The squash should be tender and golden around the edges.
  4. Heat the olive oil in a small saucepan. Fry the watercress leaves in two separate batches until crisp and remove using a slatted spoon.  Place on kitchen towel to drain.
  5. To serve, pile the squash on a serving dish and scatter with the watercress crisps.


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