Spiced Butternut Wedges with Avocado Lime Mayo

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Now that we’ve reached October, the oven’s back on and I want to roast vegetables. Butternut squash has to be one of my favorite roasties and when they’re covered in spices they’re even more satisfying.

My boy has gone off to university which has left a little hole in my life I have to say. However the silver lining is that I can get back to cooking with turmeric and ginger on any day of the week (he’s sensitive to both), and not just on those times when he’s out of the house. Today’s recipe, therefore, is a bit of a spice-fest.

I tried a range of dressings, creams and mayonnaises to go with the wedges and this one was by far my favorite. Ginger in everything at the moment, right? Of course, you can add whatever flavoring you like. Or make up a dip which would work really nicely too, I think.

5.0 from 5 reviews
Spiced Butternut Wedges with Avocado Lime Mayo
Prep time
Cook time
Total time
Serves: 4
  1. Preheat oven to 400 degrees F.
  2. 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 **.
  3. 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.
  4. 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.
  5. 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.
* 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.

About Kate Jay

Kate Jay, NTP, RWP, CGP and AIP Certified Coach, has been blogging at Healing Family Eats, since June 2014. Diagnosed years ago as hypothyroid, she and her family were already following the GAPS diet for digestive issues when Kate noticed swelling consistent with RA. She set up her AIP food blog as motivation for making the restricted diet as exciting as possible for her children, who felt they missed out on the junk their friends took to school. Originally a classically trained chef, who freelanced with popular food magazines in the UK, she is now passionate about helping her clients heal using a combination of her holistic training, lab work and real food as medicine. She focuses on creating simple, nutritionally dense and balanced family meals, without compromising on flavour. Find her also on FacebookPinterestTwitter and Instagram.


  • Jessie Lewis says

    This looks delicious, seasonal, and has a flair that would pretty up the occasional table! Admittedly, that is partly due to the dish on which it is served/displayed. Kate Jay, would you share with me where you aquired your pottery?

  • Sal A. says

    Delicious!! Will try other recipes as well, and experiment with different ingredients!

  • Noelle says

    Hi–I would love to make this, but I recently discovered I have an intolerance of avocado. Is there anything I can sub, or should I just leave it out?


  • Philippa Stanley says

    Wow Kate
    Just love the look of the butternut wedges with avocado. I’m certainly going to give that a try.

    Well done or your fantastic week since Stamford. I too am so pleased I went.

    Please add me to your email list. I’m on the hunt for those delicious crisps. Can you remind me of the make please.
    Have a great week Mrs. X

  • Rebecca says

    Loved this! So nice to have new recipes to try plus hubby loved it too! I was wondering if I make a
    big batch of the ‘mayo’ how long would it keep do you think?
    Thanks again!

  • Jaschira says

    Best butternut squash I’ve EVER had!

  • Amanda c says

    This is my favorite recipe I have EVER eaten, it’s so super tasty and I felt like I couldn’t eat anything with flavor anymore until I found this, thank you so much for introducing me to this magical recipe.

  • Julia says

    Would love to make this dip, but am wondering how long it’ll last in the fridge, and how well it would freeze?

  • Vanessa says

    These were sooo good, thank you! I am just starting this diet and it has not been easy, but this made me feel like I wasn’t depriving myself.

  • Erin says

    Butternut squash is one of my favorites and I am anxious to try this new flavor profile! Thanks for the delicious avocado mayo recipe. It is going to be a staple for sure.

  • mom2one says

    This looks fabulous and I’m so excited to see butternut…not the high oxalate sweet potatoes!!! I would need to substitute the spices for lower oxalate spices or extracts but this looks doable! Thank you so much!

  • Sharon says

    So many of these recipes call for coconut water, oil, cream etc. Unfortunately I’m allergic to coconut. Would you please suggest an alternative to the coconut cream in this recipe?

    Looks delicious, and can’t wait to try.

    • Mickey Trescott says

      Hi Sharon! I recommend searching our archives for recipes that don’t contain coconut. We have a TON of them (over 85%) that don’t contain coconut.

  • Aicha says

    Delicious!!! Made this a good few times now 🙂 I used smoked salt for some extra heat as I reaaally miss chillies and black pepper.

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