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. (harrietemily.com)
Dollop the squash purée onto warmed serving plates and place the roasted squash wedges on top, adding all the roasted flavourings and walnuts from the roasting tray. (meatfreemondays.com)
, summer squash wedges (lightly steamed), peas, or green beans. (godairyfree.org)