Preheat oven to 400\u00b0F. On a sheet pan, toss squash with olive oil and season. Roast for 20 mins. Let cool.
Meanwhile, in a bowl, whisk together raspberry vinaigrette, shallot and Dijon mustard. Divide salad greens, red onion, roasted squash, pomegranate seeds, scallions and pine nuts between 8 serving plates. Drizzle with vinaigrette.
o 400\u00b0F. Lightly coat squash with oil and season. Transfer
toss the buttercup and butternut squash with 2 tablespoons of the
Preheat oven to 375'F.
Toss squash with 4 teaspoons oil, salt and pepper. Spread evenly on a large baking sheet. Roast, stirring occationally, until tender throughout and lightly browned, 30 to 45 minutes (depending on the variety of squash).
Heat the remaining 2 teaspoons oil in a small skillet over medium heat. Add garlic and cook, stirring until fragrant but not brown, 30 seconds to 1 minute. Toss the roasted squash with the garlic and parsley. Taste, adjust the seasoning and serve.
egrees C).
Combine butternut squash, onion, cashews in a large
Place the squash on a tray and spray with the oil. Strip the leaves from the Rosemary and finely chop. Sprinkle over the squash and roast at 200 deg C for 20 minutes.
Heat a heavy based pan and spray with oil. saute the onion until soft.
add the rice and coat with the onion mix. Add a ladleful of stock and stir until it is absorbed. repeat this process until all the stock is used.
Stir the garlic, cheese, vinegar and roasted squash and serve.
o 400*F.
Cut squash in half and remove seeds
ff both ends of the squash, including the stem. Cut the
he Butternut Squash Gnocchi among plates. Top with the Roasted Fennel and
00b0.
Cut the butternut squash in half and scoop out
r roasting pan, add butternut squash and turn pieces to coat
fibres and seeds of the squash/pumpkin and cut into cubes
n the middle.
Place squash cut side up on a
ven to 400\u00b0F. Arrange squash wedges in single layer in
25\u00b0F.
Place onion, squash and zucchini on a large
Preheat the oven to 425\u00b0F. Toss the squash with the oil in a baking dish. Season to taste. Bake for 25-30 mins. Cool.
Place the pizza crust on a baking sheet. Spread with the ricotta and garlic, then top with the roasted squash, prosciutto, pepper and Parmesan. Bake for 10-15 mins. Top with basil and serve with salad.
he cloves inside. Squeeze out roasted garlic cloves into tomato mixture
o 450\u00b0F Place the squash on a sheet pan and
nd add 10 of the roasted garlic cloves. Pour the hot
o 400\u00b0F. Toss together squash, sweet potatoes, onions, ginger, garlic