Baked Butternut Wedges2017-03-28
- Servings : 4
- Cook Time : 40m
- Ready In : 40m
- 1 butternut squash
- 1 dried red chilli
- sea salt and freshly ground black pepper
- handful fresh thyme
- 1 stick cinnamon, broken into pieces
- 2 tbsps butternut or pumpkin seeds
- olive oil
Preheat your oven to 180°C. Halve the butternut squash, remove and reserve the seeds, then cut the squash into wedges with the skin left on. Using a pestle and mortar, bash up the dried red chilli with a good pinch of salt. Add the whole thyme, cinnamon and enough olive oil to loosen the mixture, and rub the whole lot over all the butternut pieces so they are well covered.
Place the butternut in one layer in a roasting tray and season lightly with salt and pepper. Sprinkle over the seeds, cover tightly with tin foil and bake for 30 minutes, or until the skin of the squash is soft, then remove the foil and cook for another 10 minutes until the squash is golden and crisp. Remove the cinnamon and serve.