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
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.