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.

Spiced Butternut Wedges with Avocado Lime Mayo
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
Instructions
  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.
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.

About Kate Jay

Kate Jay is the blogger behind 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 (something her grandmother had severely). She set up her AIP food blog (incorporating GAPS) 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 and event organisers in the UK, she now focuses on creating simple, nutritionally dense and balanced family meals, without compromising on flavour. Find her also on Facebook, Pinterest, Twitter and Instagram.

1 comment

  • 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?

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