Roasted Paneer with Butternut Squash
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This roasted paneer and butternut squash dish has become one of my absolute favorites to make on busy weeknights. The beauty of it is that everything comes together in just an hour, with most of that time being hands off while the oven does the work. I love how the paneer gets wonderfully golden and crispy on the outside while staying creamy within, and the butternut squash becomes perfectly caramelized and sweet. The warm spices like cumin and smoked paprika give it incredible depth, while fresh lime juice and cilantro brighten everything up at the end. Plus, butternut squash is packed with vitamin A, which is fantastic for your eyes and skin. It's simple, economical, and tastes like you've spent hours in the kitchen.
Ella x
Ingredients
- 400 gpaneer cheese(cut into 2cm cubes)
- 600 gbutternut squash(peeled, seeded, and cut into 2cm chunks)
- 4 tablespoonsolive oil
- 1½ teaspoonsground cumin
- 1 teaspoonsmoked paprika
- 1 teaspoonground coriander
- 4garlic cloves(minced)
- 1 tablespoonfresh ginger(grated)
- 1red onion(cut into wedges)
- 2 tablespoonshoney
- 3 tablespoonsfresh cilantro(chopped)
- 2 tablespoonslime juice
- ¾ teaspoonsea salt
- ½ teaspoonblack pepper
Detail level
Instructions
- 1
Preheat your oven to 220°C (425°F). Line a large baking sheet with parchment paper.
Tip: A hot oven ensures the vegetables caramelize quickly and develop deep, sweet flavors.
- 2
In a small bowl, combine cumin, paprika, coriander, salt, and black pepper. Set aside.
Tip: Mixing spices beforehand ensures even distribution across all ingredients.
- 3
Toss the paneer cubes and butternut squash chunks with olive oil until evenly coated. Add the minced garlic and grated ginger, then sprinkle the spice mixture over everything and toss gently to combine.
Tip: Handle paneer gently to prevent it from breaking apart during mixing.
- 4
Spread the paneer and squash in a single layer on the prepared baking sheet, then scatter the red onion wedges among them.
Tip: Don't overcrowd the pan—arrange ingredients in a single layer for best roasting results.
- 5
Roast in the preheated oven for 30-35 minutes, stirring halfway through, until the squash is tender and caramelized at the edges and the paneer is golden.
Tip: The paneer should develop a light golden crust while the squash becomes creamy inside.
- 6
Remove from the oven and drizzle the honey over the roasted vegetables and paneer while still warm.
Tip: The heat will help the honey distribute evenly and add a lovely glaze.
- 7
Squeeze fresh lime juice over the dish and sprinkle with chopped cilantro. Toss gently to combine and serve immediately.
Tip: The lime juice brightens the rich, sweet flavors of the roasted vegetables.
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