Roast butternut squash

Serves - 4

Butternut squash like other squash is potent source of vitamin A which is great for eye health. It’s a high carb food but is actually fairly low on the glycemic index due to it’s fibre content.

Nutrition per serving

Fat: 4 g

Carbs: 17 g / Fibre: 3 g (Net Carbs: 14 g)

Protein: 2 g

Ingredients

• 1 butternut squash (600 g)

• 1 T coconut oil

• 1 t cumin

• salt & pepper

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Method

1. Preheat oven to 180ºC / 350 F.

2. Peel the butternut squash with a u shaped peeler

3. Cut in half and remove seeds with a spoon.

4. Reserve seeds to roast or toast separately.

5. Cut butternut into cubes.

6. Rub all over with coconut oil and cumin.

7. Spread onto a roasting tray and roast for 45 mins.