Spiced butternut squash wedges with lemon and mint yogurt
- 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
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.