Squash and it’s family, have lot’s of anti-inflammatory and antioxidant compounds, so not only is it good for the winter as it is comforting, but it actually helps protect your joints!
It can be served as a side or a snack
This one is taken from my favourite vegetarian recipe books, Ottolenghi’s plenty
Ingredients
- 700g squash
- 50g Parmesan, grated
- 20g gluten free breadcrumbs
- 6 tbsp. finely chopped parsley
- 5 tbsp. finely chopped thyme
- Grated zest of 2 large lemons
- 2 garlic cloves, crushed
- 60ml coconut oil
- Salt and pepper
(Optional extras: The original recipe uses pumpkin, either works)
Method
- Preheat the oven to 190c
- Cut the squash into 1cm thick slices and lay them flat, cut-side down, on a baking-sheet that has been lined with greaseproof paper
- To make the crust, mix together in a small bowl the Parmesan, breadcrumbs, parsley, thyme, half the lemon zest, the garlic, a tiny amount of salt and some pepper
- Brush the squash generously with the coconut oil and sprinkle with the crust mix, making sure the slices are covered with a few millimetres of coating. Gently pat the mix down a little
- Place the tin in the oven and roast for about 30 minutes, or until the squash is tender
- If the topping starts to darken too much during cooking, cover loosely with foil
- Sprinkle the rest of the lemon zest before serving, to give a lovely fragrance as you plate
