roast butternut squash
I love roast butternut, sweet potato & pumpkin.
I always leave the skins on and the seeds in partly to save time, but mostly because I love to eat roast pumpkin seeds.
1 butternut squash
2 teaspoons cumin or coriander seeds, optional
2 teaspoons chilli flakes or powder, optional
1 teaspoon cinnamon
Linseeds or sesame seeds
1. Preheat oven to 200C
2. Chop butternut squash in half, crosswise. Then chop each half into 6-8 wedges.
3. Place wedges on a baking tray. Drizzle generously with oil and sprinkle over spices, if using. Scatter liberally with sea salt flakes.
4. Bake for 30 – 45 mins or until wedges are deeply browned on the edges and tender in the middle.