1 small butternut squash
1 tsp dried chilli flakes
1 - 2 tbs olive oil
a few sprigs of thyme
1 pinch of smoked paprika
balsamic vinegar
ground black pepper
Maldon sea salt
Cut the butternut squash into small wedges and deseed. Do not peel the skin.
Place the wedges into a bowl and add all of the ingredients except for the salt and
toss together.
Place the wedges onto a baking tray and roast oven 220°C 20 - 25 mins until golden brown.
Drizzle the wedges with some balsamic vinegar and serve with Maldon sea salt.
1 tsp dried chilli flakes
1 - 2 tbs olive oil
a few sprigs of thyme
1 pinch of smoked paprika
balsamic vinegar
ground black pepper
Maldon sea salt
Cut the butternut squash into small wedges and deseed. Do not peel the skin.
Place the wedges into a bowl and add all of the ingredients except for the salt and
toss together.
Place the wedges onto a baking tray and roast oven 220°C 20 - 25 mins until golden brown.
Drizzle the wedges with some balsamic vinegar and serve with Maldon sea salt.
