First prepare the butternut wedges. Mix the spices and salt together in a small bowl. Put the butternut into a large bowl, pour over the avocado oil and toss to coat. Now sprinkle over the spice mix and toss once again. See how I do it below **.
Divide the wedges between a couple of large parchment lined baking trays, making sure the wedges don't overlap or they'll steam. Place into the oven and bake for around 45 minutes until nicely browned, turning mid way through the cooking time. Remove from the oven and transfer to a large serving plate.
Meanwhile make the avocado lime mayo. Put the first six ingredients into a high speed blender and blitz until you get the same consistency as mayonnaise. Stir in the lime zest.
Spoon some of the mayo over the butternut wedges and top with the chopped herbs and a squeeze of lime. Add a wedge or two of lime to the plate as well. Put the remaining mayo into a small bowl and pass around, so people can help themselves.
Notes
* Put a can of coconut milk into the fridge at least the night before, so the cream rises to the top.
** I like to do this in stages. Sprinkle a spoonful of the mix over the butternut and toss. Sprinkle another and toss, and so on. Keep a spoonful aside and once the wedges have been placed on the trays, sprinkle over the remainder. This ensures you don't lose too much in the bottom of the bowl and you can also play catch up on those wedges that are lacking.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/spiced-butternut-wedges-with-avocado-lime-mayo/