Ingredients
Serves 4
1 squash or edible pumpkin, deseeded and sliced into chunks
1 red onion, peeled and cut into chunks
4 cloves garlic, peeled and flattened
3-4 sprigs rosemary, leaves picked and chopped
2 sprigs of sage (about 12 leaves), leaves picked and roughly chopped
1-2 red peppers, deseeded and sliced
Handful of cherry tomatoes, halved
4 salmon fillets (or fish of choice)*
1 lemon, zest and juice
Method
Preheat the oven to 200 c
Arrange the butternut squash slices, red onion slices, the squashed garlic cloves, half the sage and rosemary leaves in a large baking tray, drizzle with olive oil and season. Bake for 30 mins. (You don’t need to peel butternut squash, if you are using pumpkin and the skin is thick then use a sharp knife to peel)
Add the red pepper slices, the halved tomatoes and mix. Pop the salmon slices on top and sprinkle with the remaining herbs and a little more oil, season the fish. Bake for a further 15-20 mins, depending on how big your fish fillets are.
Finish with grated lemon zest and the lemon juice.
Delicious! and just one pan to wash up!
*if you don’t eat fish you could add a tin or 2 of beans about 5 minutes for the end of cooking, stir through and bake for 5 minutes to warm through. This would also be delicious with mozzarella or feta.
Other things to do with Squash and Pumpkin and nutritional benefits:
Squash and pumpkin are great in soups, casseroles, roasted with other veg and made into veggie noodles to replace spaghetti or other grain noodles.
Squash and pumpkin are a great source of beta-carotene, a carotenoid that your body converts into vitamin A. They also contain other antioxidants such as alpha-carotene, beta-cryptoxanthin, lutein and zeaxanthin, which may protect your cells against damage by free radicals, support eye health, skin and reduce cancer risk. They also provide vitamin C and plenty of fibre.
