INGREDIENTS​​

• 1 butter butternut squash peeled and cut in to half moons

• 1 tsp ground cinnamon

• 1 tsp Sea Salt

• 1 tsp cracked black pepper

• 1 tbsp olive oil

 

METHOD

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• Combine the olive oil, cinnamon salt and black pepper in a bowl.

• Pour over the squash and mix well with your hands.

• Place on a baking tray in a preheated medium high oven.

• Roast until golden brown.

• Serve with cous-cous, rice and chicken/fish and fresh greens.

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