I am running behind time, so a short, but tasty recipe today. I’ll make up for it next week. I promise.
Roasted Butternut Squash 1
Preheat the oven to 200°C
Medium sized Butternut squash
Sunflower oil to drizzle
Tub of Greek yogurt
Pine nuts, toasted
Slice a butternut squash in half lengthways and scoop out the seeds. Drizzle with a little oil and sprinkle with chilli flakes, then roast in the oven until soft.
Fill the cavities with Greek yogurt, toasted pine nuts and a squeeze of lemon juice.
Looks like a “great squeeze”!
Mayo – You like it?
You bet I like a squeeze!
I love pumkin, its a staple with a roast dinner here or just cubed and warm on a salad. This one’s a winner.
Mayo – I am too far away to help!
Baino – Enjoy.