Roast Squash

• ½ butternut squash (the bulb end)
• 50 g olive oil
• 5 g

Preheat the oven to 180°C.

Peel the bulb end of your butternut squash and cut it in half. Remove the seeds and then cut it on the diagonal into slices 1cm thick.

Toss the squash in oil and season with smoked paprika, garam masala and salt.