Spicy Butternut Squash with Mint and Coriander

This recipe is one of my latest inventions and I think it turned out pretty well.

Ingredients:

1 small/medium butternut squash
approx. 2 tablespoons Cocosa or other extra virgin coconut oil
chili flakes about 1 teaspoon (or more if you want it spicy)
1 teaspoon ground coriander
salt (maldon sea salt is best)
fresh coriander and mint leaves (use frozen if fresh is not available)

Preheat your oven at 225 degrees celsius (I used the grill and hot air setting).
Cut the squash into cubes. Put the cubes into a ovenproof dish and mix in the coconut oil and dry spices. Bake in the oven, turning occasionaly until crispy on the outside and soft on the inside.

When the butternut squash is cooked, drizzle the fresh herbs over the golden cubes and serve a sidedish or snack.