I had to come up with a selection dishes I would serve at home for Easter Sunday lunch for a photo shoot for crush magazine, so Chef Dion came up with this recipe which looks as good as it tastes. I love the addition of the little bit of spice added. The chili can be left out but that will be a loss.
1kg assorted squash and pumpkin at least 5 different types cut in medium size pieces.
2 sprig thyme
1 sprig rosemary
3 tbsp olive oil
3ea whole garlic cloves lightly crushed
4ea red or green chillies slit down the middle
salt and pepper to taste
Add all the ingredients together allow to stand for 30mins, mixing every.
Place into a roasting tray and cover with foil.
Preheat your oven to 150°c.
Roast covered for 10mins at 150°c.
Remove the foil and roast for a further 10mins at 180°c allowing squash to be slightly caramelised.