roasted butternut

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

Olive oil


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.


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