Roasted Spicy Butternut Squash Wedges


  • 2-3 whole Butternut squash
  • 50-75ml Karimix Chilli & Fennel Sauce
  • 50ml corn oil
  • Steamed rice enhanced with your favourite Karimix sauce

Roasted Spicy Butternut Squash Wedges

4 as a side


  1. Peel and cut in half lengthwise remove the seeds and cut the flesh into suitable wedges.
  2. Combine the vegetable oil with the Karimix Chilli & Fennel Sauce and coat the butternut squash wedges with the dressing, if you like it hot add additional of the sauce.
  3. Roast in a suitable tray in a hot oven 200-225°C for 30-40 minutes. Or until cooked, avoid over colouring.
  4. Serve as an accompaniment to a dish or on a bed of rice as an appetizer.