Roasted squash

Roasted squash with leeks, banana onion, sprouts and cream.

Cut top off squash and remove  seeds

Add desert spoon coconut oil and some pumpkin seeds to centre. 

Place in preheated oven at 170’C for about an hour… Check it. When squishy and turning brown on outside, its ready.

In a saucepan cook in coconut oil a leek, banana onion, some sprouts all chopped small. Cook with lid on pan until soft. 

Remove squash from oven and transfer onto plate. Season the inside turning the plate holding the squash so the coconut oil covers all the inside of the squash. Tip in veg. Pour over cream. About 2 tbsp. Gently stir to incorporate some squash with veg mixture.

Eat. 

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