Chilli lemon and mint roasted butternut squash
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- 1 medium butternut squash
- 2 tbsp rapeseed
- 1 tbsp fennel seeds, lightly crushed
- 1 tsp chilli flakes
- 2 cloves garlic, crushed
- 1 tsp dried oregano
- 1 lemon zest
- 1tbsp fresh mint, chopped
Preheat the oven to 200 /180C fan. Cut the butternut squash into large wedges, removing the seeds but keeping the skin on.
Place the butternut squash in a large non-stick roasting tin with the crushed garlic, cumin seeds, chilli flakes and oregano. Pour over the olive oil and toss together until evenly coated. Roast in the preheated oven for 35-40 minutes until the squash is tender and the edges caramelised.
Serve immediately or at room temperature sprinkled with the lemon zest and chopped mint.