Butternut Squash Rounds with Suya Spice and Spicy Aioli

Peel the butternut squash, halve lengthwise, and slice into 3/4-inch (2 cm) rounds. Preheat oven to 200°C (400°F) with rack in center.

Arrange squash rounds in a single layer on two large baking sheets. Drizzle with 2 tbsp olive oil, then season with 1 tsp salt and 1/2 tsp black pepper. Toss gently to coat evenly.

Roast 25-30 minutes, until tender when pierced with a knife and golden-brown on the undersides. Flip rounds halfway through at the 12-minute mark. Cool on pans 5 minutes before serving.

Grate 1 garlic clove on the fine side of a box grater or mince very finely. Combine with 1 1/2 tsp cayenne, 1 tsp smoked paprika, and 1/2 tsp ground ginger in a small bowl. Mix well to eliminate any garlic clumps.

Mince 2 garlic cloves to a paste. Whisk together 3/4 cup mayonnaise, the garlic paste, juice of 1/2 lemon (about 1 tbsp), and 1/2 tsp cayenne in a small bowl until smooth and unified.

Taste and adjust seasoning — add more cayenne for heat or lemon for brightness. Cover and refrigerate until ready to serve.

Dust warm squash rounds generously with the suya spice blend, pressing lightly so it adheres. Arrange on a platter and serve immediately with the spicy aioli on the side for dipping.