Roast Butternut Squash Wedges with Cinnamon and Paprika

Butternut squash is rich in both vitamin C and betacarotene, 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 making sweet potato chips and works well with other flavours - such as some dried oregano, sage or chili flakes.

They are also delicious with a zingy yoghurty dip (suggested below). Enjoy :)

1 medium butternut squash

oil (ideally rapeseed of coconut)

salt and pepper

A spinkling of cinnamon and paprika

Suggestion:

A few tablespoons plain natural yoghurt

Small handful chopped fresh mint

Grated cucumber

Squeeze lemon juice

Method:

Pre heat the oven to 200.

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 temp.

For the yoghurt simply mix all together - season with salt and pepper and serve

For full recipe and more photos go to Roasted Butternut Squash Wedges