dinner · vegetarian · vegan · dairy-free
Roasted squash with squash blossoms and toasted seeds
Butternut squash wedges roasted until tender, with delicate squash blossoms added at the end, finished with toasted pumpkin seeds and lemon.
- Time
- 40min
- Steps
- 3
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
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Shopping list
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Equipment
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Method
-
1
Cut the butternut squash into thin wedges, toss with the olive oil and roast at 220°C (425°F) for about 25 minutes, until tender.
-
2
Remove the stamens from the squash blossoms, rinse gently and dry, then add them to the tray for the last two minutes.
-
3
Toast the pumpkin seeds in a dry pan, then scatter them over the vegetables and finish with the lemon juice.
