Roasted buttercup squash

Tamara West

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

1. Heat the oven to 200C. Line a shallow roasting dish with baking paper.
2. Arrange the squash in a single layer in the roasting dish. Drizzle with the oil and season with salt and freshly ground black pepper.
3. Place in the oven and roast for 20 minutes or until tender and golden.
4. 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.