Recently, I teamed up with my fried Sus, from Rough Measures to collaborate on a wintery themed post. We both love cooking and sharing recipes on our blogs, so thought it would be the perfect opportunity to collaborate with each other, and produce a themed recipe each! Sus has such a beautiful blog, and I’m so happy to be working with her on this!
As we both live in the UK, the weather at this time of year can be pretty dark and cold. So, because of this, we decided to each create a recipe that was really warming and comforting. I couldn’t wait to start cooking!
Whenever I think of comforting foods, I instantly picture hearty dishes with ingredients like pumpkin, sweet potato and squash. The flavour, texture and use of these vegetables just somehow instantly manages to fill me with comfort. They have to be three of my favourite vegetables, and when it’s cold outside or I’m feeling under the weather, I love to add them into my meals. Usually, I’ll add them into a stew, casserole or soup – just anything that will fill me up!
As I love these three ingredients so much, I knew I had to use one of them in this recipe. After some deliberation, I chose to use the butternut squash – as I knew it would suit the recipe I wanted to make perfectly. What I really wanted to create, was an alternative recipe to ‘oven fries’. And as squash has such a great, fluffy texture that’s not too different to potatoes, I couldn’t wait to use it to make these.
Instead of the standard fry shape, I chopped the squash into chunky wedges – somehow, I find the chunkier shape more comforting! Then, I coated the squash in some olive oil, warming spices, salt and pepper, to give them a big boost of flavour, before adding them in the oven. After baking the wedges for 45 or so minutes, the wedges were then ready to snack on or serve with a main meal. I actually really like using these as a pizza topping! The recipe is so simple and easy to make, so they’re perfect for when you’re craving a really comforting snack that’s also healthy.
Don’t forget to check out the delicious treat that Sus’ made on her blog for our collaboration! Her Pumpkin Swirls with Maple Tahini Drizzle recipe looks delicious, and is such a great way to use pumpkin!
I hope you enjoy our recipes!
spiced butternut squash wedges
750g butternut squash, chopped into wedges
1 tbsp olive oil
2 tsp paprika
1/4 tsp cinnamon
1/4 tsp mixed spice
1/4 tsp garlic powder
1/2 tsp salt
pinch cayenne pepper, to taste
freshly ground black pepper
PREHEAT YOUR OVEN TO 200C / 392 F
- Add the butternut squash wedges into a large mixing bowl, and cover with the olive oil, paprika, cinnamon, mixed spice, garlic, salt and some cayenne pepper.
- Then, using a wooden spoon or spatula, mix everything together until the wedges are evenly covered in spice. When this is done, remove the wedges from the bowl and place them onto a non-stick baking tray, and sprinkle with some freshly ground black pepper on top.
- Next, move the wedges into the oven and bake for about 45-50 minutes until they are lightly crisp on the outside, and soft on the inside. When they have finished cooking, remove them from the oven and serve.