Parmesan crusted squash

Squash

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
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