• Lucy Francis

Roasted Butternut Wheels

Updated: Sep 19, 2020

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.

2 tbsp extra virgin olive oil

3 tsp chopped garlic (I used ‘lazy garlic' in this instance)

2 spring onions, thinly sliced

1/2 lime

3 tsp smoked paprika

2 tsp cayenne pepper

1/2 medium red chilli

sea salt and black pepper

2 tbsp fresh coriander leaf


Method:

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 tray.


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.


Place back in the oven for another 18 minutes until cooked through (with just enough bite and the skins softened). Top with fresh coriander and swirl in garlicky yoghurt.


Enjoy! x

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