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Thursday
Nov122009

roasted squash

i've been eating a lot of squash recently. these small squash - acorn and onion - were roasted with their skins still on (they are soft enough to eat) with garlic, chilli flakes, salt, pepper and olive oil. i added a few baby carrots as well and we had them with roast chicken instead of the more predictable, and very dull, roast potatoes.

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