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Roasted harlequin squash boats
October is the season for warming root vegetable dishes; pumpkins and squash are in abundance and this is an easy-as-pie side dish - perfect for vegetarians, or an addition to a family meal.
Preparation time: 5
1 harlequin squash
1 tablespoon coconut oil
Half teaspoon black pepper
1 teaspoon fresh thyme
1 teaspoon fresh parsley
1 teaspoon fresh rosemary leaves
Pinch sea salt
Halve the squash.
Season generously and rub it into the squash.
Place on a greased baking tray and place in the oven for 30 minutes at 150 degrees/ gas mark 3.
Remove from the oven and serve as they are - in halves, roasted.
Once roasted the squash becomes gummy, sweet and sticky.
This side works particularly well with chicken, avocado and eggs.
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