We love this recipe! It is the perfect accompaniment to roast chicken and mash on a cold night.
Roasted winter squash with pumpkin seeds and thyme
Ingredients
- 1kg mixed squash, peeled, seeded
- and diced (we used butternut, hubbard and pumpkin)
- 100g raw pumpkin seeds
- 50ml olive oil
- Maldon salt and freshly ground
- black pepper, to taste
- 60g fresh thyme, roughly chopped
- 500g mixed baby gem squash and
- yellow patty pans
Instructions
1
Preheat the oven to 200°C.
2
Place the squash, seeds and olive oil in a roasting pan, and season.
3
Add the thyme and roast, tossing once, for about 20 minutes.
4
Remove from the oven, toss again and add the baby gem squash and patty pans.
5
Roast until soft and golden, about 15 minutes.
6
Serve immediately or reheat when ready.
