Ridiculously easy to make, it’s healthy, vegan and tastes sublime…You’ll LOVE this roasted butternut squash recipe!
- 1 kg butternut squash , diced into cubes or triangles (I keep the skin on)
- 3 tbsp coconut oil , melted
- Juice of 1/2 lemon
- Himalayan pink salt , to taste
- Ground black pepper , to taste
- 1 - 2 tsp paprika
- 1 tsp mixed herbs
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Preheat oven to 160°C (320°F).
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Place the butternut squash on a sheet pan, drizzle with coconut oil and lemon juice then sprinkle with salt, pepper, paprika and mixed herbs.
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Roast in the middle of the oven for 18 minutes. Then turn the oven up to 220°C (428°F) and roast for another 15 minutes or until the squash is caramelising and crispy on the edges.
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Serve alongside just about any protein, vegetarian or vegan dish or on top of a green salad with parmesan shavings or feta cheese.
Be generous with the pink salt, as this will offset the sugars in the lemon and the butternut and create wonderful flavour, caramelisation and crispy-ness!
