Roasted mackerel and butternut squash recipe

Ciao, welcome back to my blog!

Today I am sharing with you how to make delicious roasted mackerel and butternut squash.

I am a big advocate of using seasonal food only and in autumn, I am literally obsessed with pumpkins and squashes. They are definitely some of my favourite seasonal veggies and I am determined to make the most of it.

My goal is also more creative with my recipes not to repeat too many times the same meal, that's why I wanted to try the combination with mackerel.

Fish should be a good part of our weekly diet as it is rich in lean proteins and it keeps you full for longer while having fewer calories and healthier fats compared to meat.

"Mackerel is full of omega-3 fatty acids and contains a wealth of essential vitamins and minerals. In short, this oily fish is one of the healthiest seafood options available." writes Micheal Joseph in his article 9 health benefits of mackerel (and full nutritional facts).

I think it is a nice alternative to the classic Sunday roast as it just takes 10 min prep and more or less 25 minutes to cook. I was sceptical at the beginning but it turned out to be a very tasty and perfectly balanced meal.

Ingredients for two:

-2 whole mackerels

-3 organic ripe tomatoes

-1 shallot



-Half butternut squash


-Chilli flakes

-Olive oil

-Black olives

-Dill flowers to garnish

-Start warming up the oven: set the temperature at 200 degrees.

-Slice the squash and place them on an oven tray on some greaseproof paper.

I usually buy organic vegetables, which are also locally sourced so I would wash the squash well but I won't peel the skin off.

Season the butternut squash slices with salt, chilli flakes, rosemary and drizzle with olive oil and put it in the oven on the bottom shelf.

- Next, clean the fish. Again, keep the skin on, to prevent the meat to lose its juices and to turn out too dry.

- Slice the shallot and then cut the tomatoes into quarters.

-Cut a square of greaseproof paper and put it on your oven tray. Pour a generous spoon of olive oil on it.

-Place the fish in the tray and add some black olives. Season with salt, chilli flakes, and oregano.

-Put the fish in the oven on the middle shelf and let it cook.

-After 15 minutes, swap the trays and cook for another 10 to 15 minutes.

-Serve it warm with a dry dill flower and a good glass of white wine!

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Check another of my recipes with butternut squash:

One pot squash mushroom risotto