Roast baby squash with oregano and lime

Roast baby squash with oregano and lime

By
From
Real Food by Mike
Serves
4
Photographer
Alan Benson

There is always a ton of baby squash at the market. I don’t know if it’s because nobody likes it, or because it’s easy to grow yourself. I love it as it’s small and very versatile. Its flavour is reasonably neutral, which means it works well when you play with tasty seasonings. With its great skin texture, as well as roasting, it also boils very well.

Ingredients

Quantity Ingredient
12 baby squash
1 tablespoon extra-virgin olive oil
1/2 quantity oregano lime butter

Method

  1. Preheat the oven to 220°C.
  2. Put the squash in a roasting tin and drizzle with the olive oil, tossing to coat. Roast the squash in the oven for 20 minutes or until tender – insert a skewer or knife to check.
  3. Remove the squash from the oven and allow it to cool for a moment then, using a small sharp knife, cut a cross on the top, cutting halfway through the squash. Spoon the oregano lime butter into the cavities and serve with plenty of freshly ground black pepper and some salt.

Medicinal Benefit

  • Squash are a good source of folates, which are absolutely vital for new cell production. They also contain vitamin C, vitamin A and other powerful compounds that have antioxidant, anti-inflammatory, anticarcinogenic and other protective abilities. Oregano is full of essential oils with a range of benefits, from antiseptic to carminative (eliminating gas) properties to helping with gall bladder function. Use the herb in a warming tea for the treatment of colds, flu, mild fevers, indigestion, stomach upsets and period pain.
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