Butternut-squash-wedges-with-lemon-and-mint

Spiced butternut squash wedges with lemon and mint yogurt

Ideal for a tasty starter or side to share

By , 18 September 2017

(3 votes)

Spiced butternut squash wedges with lemon and mint yogurt
  • 40 Mins

  • Serves: 4

Nutritional Info
Each 275g serving contains
  • Energy

    702KJ

    168KCAL

    8%
  • Fat

    3.6g

    low

    5%
  • Saturates

    0.3g

    low

    2%
  • Sugars

    10.7g

    low

    12%
  • Salt

    0.36g

    low

    6%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 255kJ/61kcal.
Ingredients
  • 1 butternut squash in half, deseed and cut into 2cm slices
  • 2tsp rapeseed oil
  • 2tsp ground cumin
  • 1tsp chilli powder
  • 1tsp ground coriander
  • 1 clove garlic, crushed
  • 1 lemon, zest and juice
  • 2tbsp mint leaves, finely chopped
  • 250ml Asda Greek Style Fat Free Natural Yogurt
  • ½tsp Asda Smoked Paprika
  • 1 green chilli, sliced
  • 25g Asda Dukkah
Method
  • Preheat the oven to 180C/160C Fan/Gas 4.

  • Cut the butternut squash in half, deseed and cut into 2cm slices.

  • Put on a baking tray and toss with rapeseed oil, ground cumin, chilli powder, ground coriander and clove garlic.

  • Season with black pepper and roast in a single layer for 25-30 mins until tender.

  • Meanwhile, zest and juice the lemon and add mint leaves. Mix half the lemon juice and half the chopped mint with Greek Style Fat-Free Natural Yogurt, and smoked paprika, plus black pepper. Garnish with chopped mint.

  • Sprinkle the roasted squash with the rest of the mint, green chilli, dukkah, the rest of the lemon juice and the zest. Serve with the yogurt dip.