Butternut squash is rich in both vitamin C and beta-carotene, the vegetable form of vitamin A, important for both skin health and immunity. It is also a lovely and more nutritious alternative to white potatoes.
I add a touch of cinnamon and paprika. The cinnamon adds even more depth of sweetness as well as helping to provide natural sweetness and helping to regulate blood sugar levels, and the paprika is rich in antioxidants.
This recipe makes a nice change from sweet potato chips and works well with other flavours – such as some dried oregano, sage or chilli flakes. They are also delicious with a zingy yoghurty dip (suggested below).
- 1 medium butternut squash
- Oil (ideally rapeseed or coconut)
- Maldon salt and ground pepper
- A sprinkling of cinnamon and paprika
- Yogurt Dip suggestion:
- A few tablespoons plain natural yoghurt
- Small handful chopped fresh mint
- Grated cucumber
- Squeeze lemon juice
- Preheat the oven to 200C.
- Peel your butternut squash. You can leave the skin on but for children I generally find they prefer it removed.
- Cut into generous wedges and place on a baking tray.
- Drizzle over with some rapeseed oil and sprinkle on some Maldon salt and ground pepper. Sprinkle on your cinnamon and paprika. Mix everything together.
- Roast for 20-30 minutes until golden in colour and cooked through and tender.
- Serve warm or at room temperature.
- For the yoghurt dip, simply mix all together, season with salt and pepper and serve.