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RAINBOW ROAST BUTTERNUT

GF: DF: SF: V

Serves 2

 

1/2 butternut pumpkin

4 squash

1/2 Spanish onion, sliced into 4 chunks

Olive oil

1 cup watercress, picked

1/2 cup cherry tomatoes, halved

1/2 avocado, sliced into chunks

1/4 cup walnuts, roughly chopped

50g feta, roughly crumbled

Salt and Pepper

 

Preheat the oven to 200 degrees and line a baking tray with baking paper. Arrange the butternut pumpkin flesh side down on the tray along with the squash and Spanish onion. Drizzle with olive oil and season well with salt and pepper. Place in the oven to roast for 50-60 minutes depending on the size of the pumpkin. The skin should be golden when cooked. Remove the squash and onion from the tray at the 30 minute mark and set aside.

When the pumpkin is cooked through scoop out some of the flesh creating a 1cm border. Cut the scooped out flesh into big chunks. Layer half the cress, pumpkin chunks, squash, tomatoes, onion and feta in the base. Repeat this layer again and then top with avocado and walnuts. Season well with salt and pepper.

 

Category

Mains, Sides & Salads

Tags
bakedbutternut, butternutboats, entertaining, glutenfree, healthyfamily, lightlunchrecipes, lunchrecipes, nutrition, recipes, seasonal, sugarfree, wholefoods
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