Simple, light and elegant - not to mention seasonal - side dish
You will need (serves 2 to 3):
1 medium-large pattypan squash
2 tbsp coconut oil
1 tbsp thyme leaves
1. Wash the pattypan, cut it half, scrape out the seeds (I used a melon baller). Cut off the ends, then cut into wedges, finally halve the wedges. Arrange them in a baking/roasting dish. Add a wee splash of water.
2. Melt the coconut oil, then brush the pattypan pieces with the melted oil. Sprinkle with the thyme leaves.
3. Put the roasting dish into a preheated oven and roast at 175 C for about 35 to 40 mins, just until the edges brown a little.
4. Serve with your main (it goes well with everything - I have served with chicken liver, blanched spinach and cucumber salad) or have it as a snack. Enjoy!