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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.
- Butternut Wedges:
- ½ teaspoon cinnamon
- ½ teaspoon ginger
- ½ teaspoon turmeric
- 1 teaspoon garlic powder
- ¾ teaspoon coarse sea salt (I used Jacobson)
- 1 large butternut squash, peeled and cut into wedges
- 1 tablespoon avocado oil
- Small handful cilantro and mint leaves
- Lime wedges to serve
- Avocado Lime Mayo:
- ¼ cup coconut cream*
- ½ avocado
- Good pinch of powdered ginger
- 1 small clove garlic
- 1+1/2 tablespoon olive oil
- Pinch sea salt
- Zest ½ lime
- Preheat oven to 400 degrees F.
- 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.
** 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.