GutRx Crispy & Spicy Butternut Squash Wedges

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- My Notes -

  • 1 pound Butternut Squash - cut in half lengthwise, peeled and seeded
  • 1 tablespoon Avocado Oil
  • 1 teaspoon Sugar
  • 0.5 teaspoon Sea Salt
  • 0.25 teaspoon Cayenne Pepper
  • Parmesan Cheese - to taste
  • Preheat oven to 500 degrees. Meanwhile line a baking sheet with parchment paper and set aside.
  • Cut each peeled and seeded squash half where the neck meets the base. Cut each quarter into 1 inch wedges and place into a bowl. Toss the squash with avocado oil, sugar, salt, and cayenne and place onto baking sheet. Make sure that the wedges are not overlapping or touching.
  • Roast for 10-15 minutes or until caramelized. Flip and roast the other side for another 10-15 minutes. Remove from oven, place onto a plate, and sprinkle with Parmesan.


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