Thursday, 5 November 2015

Roasted squash wedges (GAPS)

Harlequin squash with fresh thyme

Cute little harlequin squash, or should I say tough little squash, makes a lovely snack or a decorative side dish. The skin is pretty hard so make sure the knife is sharp.

You will need (serves 2):
1 harlequin squash
2 tbsp coconut oil
1 tbsp fresh thyme leaves
a good pinch of coarse Himalayan rock salt

1. Wash the squash and slice along its natural wedges.
2. Brush the wedges with the melted coconut oil (both sides and the inside).
3. Arrange the slices (laid on one side) on a baking tray. Sprinkle with the fresh thyme leaves and a hint of coarse Himalayan rock salt.
4. Put the tray in a preheated oven and roast at 170 C for about 25 to 30 mins. Serve hot. Enjoy!

[i] For more GAPS recipe ideas please visit my GAPS recipes selection.

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