Buttercup squash have a lovely orange flesh and sweet flavour. Some have a softer skin which is a bonus when cutting. Serve this with any roast to brighten up the plate.
Ingredients
| 1 | Squash, small, washed and cut into 2cm wedges or cut down the natural lines of the squash (Main) |
| 2 Tbsp | Olive oil |
| ¼ cup | Seeds, mixed, toasted |
Directions
- Heat the oven to 200C. Line a shallow roasting dish with baking paper.
- Arrange the squash in a single layer in the roasting dish. Drizzle with the oil and season with salt and freshly ground black pepper.
- Place in the oven and roast for 20 minutes or until tender and golden.
- Serve sprinkled with the toasted seeds.
Kathy recommends
Use pumpkin seeds, sunflower seeds and sesame seeds or you could use roasted chopped nuts. Add a sprig or two of fresh rosemary to the roasting dish before roasting.
