Recipes
Recipes

Spiced butternut squash wedges with lemon and mint yogurt

Ideal for a tasty starter or side to share

Ideal for a tasty starter or side to share

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(10 votes)
Cooking Time

Cook: 40 Mins

Cooking Time

Serves: 4

Cooking Time

Price: 76p per serving

Nutritional Information

Each 275g serving contains

Energy
701kj
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

1
Preheat the oven to 180C/160C Fan/Gas 4.
2
Cut the butternut squash in half, deseed and cut into 2cm slices.
3
Put on a baking tray and toss with rapeseed oil, ground cumin, chilli powder, ground coriander and clove garlic.
4
Season with black pepper and roast in a single layer for 25-30 mins until tender.
5
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.
6
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.