o 400\u00b0F. Lightly coat squash with oil and season. Transfer
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.
toss the buttercup and butternut squash with 2 tablespoons of the
t butternut squash into
br>Cut off\"tops\" of squash (about 1 inch from stem
o 400*F.
Cut squash in half and remove seeds
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.
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
Cook squash and onion, uncovered, in boiling
utternut squash and turn pieces to coat.
Roast for 15 minutes
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.
o 400\u00b0F. Toss together squash, sweet potatoes, onions, ginger, garlic
b>for 15 minutes.
Preheat the oven to 425\u00b0F. Combine squash
n the middle.
Place squash cut side up on a
roasting pan and roast for 30 mins. Reduce heat to
nd remove seeds.
Place squash cutside down on a parchment
o low, cover and simmer for 1 hour.
Meanwhile, increase
Preheat oven to 400\u00b0F. Line a large baking tray with parchment paper. Arrange squash in a single layer on prepared tray. Drizzle with 2 tbsp oil and sprinkle with rosemary. Season. Bake for 30 mins, or until golden brown.
Meanwhile, heat remaining oil in a large frying pan over medium heat. Sweat onion for 3 mins. Add chorizo and cook for 6-7 mins, or until crisp. Add vinegar and stir to combine.
Combine roasted squash and chorizo mixture. Mash coarsely then distribute between mini tart shells. Top with goat cheese.