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Roasted butternut squash

Serves 4

½ butternut per person – seeds removed and skin washed well
1 teaspoon smoked paprika
1 teaspoon cayenne pepper

4-5 tablespoons of coco yogurt or crème fraiche if tolerated
Juice & zest of ½ lime
1 tablespoon organic apple cider vinegar
2 teaspoons Dijon mustard
½ teaspoon chilli flakes

150g walnuts
A little fresh chive

Mix the smoked paprika and cayenne with a little oil.
With each butternut squash half, cut lines along the length of the butternut (stopping approximately half way through the flesh, before you reach the skin)
Place onto a baking tray and top with a little oil. Paste the paprika/cayenne mix onto each half. Add S&P
Bake for 1 hour at 200 degrees.

Dressing: Mix all ingredients together adding salt and pepper.

Once the squash is cooked, place onto each serving plate allowing to cool for 5 minutes. Top each half with the dressing and serve with chopped walnuts and chives on the top.

TIP: I like to toast the walnuts with the butternut for the final 5 minutes of baking time.

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