Roasted winter squash with pumpkin seeds and thyme

May 6, 2016 (Last Updated: January 11, 2019)
Roasted winter squash with pumpkin seeds and thyme

We love this recipe! It is the perfect accompaniment to roast chicken and mash on a cold night.

Print Recipe

Roasted winter squash with pumpkin seeds and thyme

Serves: 4
Cooking Time: 40 mins

Ingredients

  • 1kg mixed squash, peeled, seeded
  • and diced (we used butternut, hubbard and pumpkin)
  • 100g raw pumpkin seeds
  • 50ml olive oil
  • Maldon salt and freshly ground
  • black pepper, to taste
  • 60g fresh thyme, roughly chopped
  • 500g mixed baby gem squash and
  • yellow patty pans

Instructions

1

Preheat the oven to 200°C.

2

Place the squash, seeds and olive oil in a roasting pan, and season.

3

Add the thyme and roast, tossing once, for about 20 minutes.

4

Remove from the oven, toss again and add the baby gem squash and patty pans.

5

Roast until soft and golden, about 15 minutes.

6

Serve immediately or reheat when ready.

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May 6, 2016 (Last Updated: January 11, 2019) By
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