You need these in your life!
Butternut squash is one of my all time favourite veggies. It’s packed with beta-carotene, vitamin C, manganese and potassium (one of the more tricky electrolytes to obtain through diet) and is also a good source of fibre.
This is a delicious side dish to a main meal – I enjoyed it alongside some wild salmon the other evening, or I can imagine it’d be great with tapas-style food, or even for breakfast with an egg on top where-by the butternut wheel acts as a sort of ‘toast’ for an even more potent vitamin A rich meal!
I’ve used zesty lime and some smokey spices to flavour. Give it a go and let me know what you think?
Ingredients (makes around 10-12 wheels depending on squash size):
1 medium butternut squash, rinsed and scrubbed.
1.5 tbsp extra virgin olive oil
3 tsp chopped garlic (I used ‘lazy garlic’)
2 spring onions, thinly sliced
3 tsp smoked paprika
2 tsp cayenne pepper
1/2 medium red chilli
sea salt and black pepper
2 tbsp fresh coriander leaf
Preheat the oven to 190 degrees and drizzle a large baking tray with 1.5 tbsp olive oil.
Slice the butternut squash into 2-3cm width ‘wheels’ and lay on the baking pan.
Scatter across the chopped garlic, red chilli, 2 tsp of smoked paprika and 1 tsp cayenne pepper making sure the wheels are evenly coated (toss them over a few times in the oil).
Squeeze 1/2 lime (juice) over, then chop and place the lime skins onto the baking tray too, to release extra flavour.
Shake over a dash of sea salt and black pepper and place in the oven for 18 minutes.
After 18 minutes, turn the wheels over. Put the remaining 1 tsp of smoked paprika and cayenne on, slice the spring onions, and scatter them across. Finally add 2 tbsp chopped coriander and place back in the oven for another 18 minutes until cooked through (with just enough bite and the skins have softened).