Sweet and sour buttercup squash

Photo: Simon Lambert
Photo: Simon Lambert
You can use pumpkin, squash or even golden kumara in this dish.  I have added a piquant dressing.

Serves 4-6

500g buttercup squash or pumpkin, peeled, deseeded, sliced into 5mm slices/wedges
olive oil
1 red onion, sliced
80ml red wine vinegar
20ml water
2-3 Tbsp sugar or honey
salt and cracked pepper
1 tsp fresh rosemary leaves

Preheat the oven to 180degC.

Line a baking tray with baking paper, drizzle over a little oil. Rub the buttercup slices in the oil, and place in a single layer on the tray. Drizzle over a little more oil if necessary as you don't want the slices to be too dry. Season with salt and pepper.

Bake for 15-20 minutes or until tender. Remove from oven.

Fry the onion in a little oil in a medium-sized fry pan until soft and sweet (about 5 minutes).

In a small saucepan, add the vinegar, water, sugar and rosemary and bring to the boil. Cook until it becomes almost a syrup, but not quite! Remove from the heat.

When the pumpkin is cooked, arrange on a platter, scatter over the cooked onions and drizzle over the vinegar syrup.

Leave to cool for at least 15 minutes before eating.

This can be eaten at room temperature and will last in the fridge for 3 days.

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