recipe-  maple roasted squash tossed with greens and parmesan

recipe- maple roasted squash tossed with greens and parmesan

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maple roasted squash tossed with greens and parmesan -

See more at: http://www.petite-kitchen.com/#sthash.tTJlXKWQ.dpuf

 

1/2 squash pumpkin, peeled and cut in to wedges about 1 cm thick 3 tbsp pure maple syrup olive oil for drizzling a large bunch of greens, rinsed and roughly chopped a large handful of italian parsley a handful of grated parmesan juice of one lemon sea salt pepper Preheat the oven to 180 C. Arrange the pumpkin wedges on a large baking tray. Drizzle with the maple syrup, olive oil and sprinkle with a pinch of salt and pepper. Toss to coat. Bake in the oven for 30 minutes or until slightly crispy. Remove from the oven, and leave to cool. In a large bowl add the pumpkin along with the remaining ingredients, and a drizzle of extra virgin olive oil. Season to taste. Serves 2. *gluten free *grain free *vegetarian *dairy free (without the parmesan) - See more at: http://www.petite-kitchen.com/#sthash.tTJlXKWQ.dpuf