2 small celebration squashes
2 tbs Carotino oil
2 tbs lemon juice
2 tsp dried parsley or even better some freshly chopped parsley
sea salt to taste
Cut each squash into 4 wedges, discard seeds. In a small mixing bowl combine oil with lemon juice, salt and parsley. Place squash pieces on baking tray and brush with oil mixture. Roast in the oven preheated to 180°C (356°F) until squash is soft and start getting brown.
Serve 4 people as a side dish.
Thanks for visiting my blog…I love your new site. I am thinking of starting my own url, too. Your stuff is always so full of herbs and flavor. I love it! I’ve heard about your blog from so many other bloggers’ sites.
:smile: Thanks for leaving a comment on my blog, I have visited your blog many times and love it. Like the new format.
Wonderful for the fall Margot this is bookmarked for sure :D
I just posted about my version of this recipe – thanks for the inspiration! I used Japanese kabocha (I’m in Japan) and olive oil instead of carotino oil (I don’t have access to that kind), and I used coarse salt and pepper. Yum!
I love your photography!