Roasted butternut squash
Serves 4
½ butternut per person – seeds removed and skin washed well
1 teaspoon smoked paprika
1 teaspoon cayenne pepper
S&P
Dressing:
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
Topping:
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.
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.
