This simple and tasty dish came up (thankfully) when a dear vegetarian friend and follower stayed with us for a couple of nights. It's a simple, flavoursome dish that allows plenty of room for dessert! Ready in less than 30 minutes and best served with a simple salad this dish is better suited to those warmer days, but there's no harm in wishful thinking!
Serves 4
Ingredients:
700g Butternut Squash (leave the skin on)
50g Grana Padano or Parmesan, finely grated
20g dried white breadcrumbs (I used torn stale bread from a farmhouse style loaf)
a large handful of finely chopped parsley
2 1/1 tsp finely chopped thyme
grated zest of 2 lemons
2 garlic cloves crushed
60 ml of olive oil
Pre-heat the oven to 190ºC and cut the Squash into 1cm thick slices. Lay them flat on a baking parchment lined baking tray. Start making the crust by mixing all the ingredients together in a bowl, then add a good pinch of salt and pepper. Brush the wedges with the oil and sprinkle over the crust mix. pat down slightly and bake in the oven for 20-25 mins, or until the squash is cooked through (just stab it with a sharp knife making sure the thickest slice is soft all the way through) Serve warm with wedges of lemon!
Loooooks Delishhhh :)
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