Eleanor Ozich's Maple roasted squash tossed with greens and parmesan

A simple yet delicious salad of maple roasted squash tossed with greens from the garden and a sprinkling of parmesan. By roasting the squash pumpkin in pure maple syrup and olive oil,  it really brings out the earthy and sweet flavors. Finished with a sprinkling of salty parmesan, and a squeeze of lemon juice, this salad is a truly enjoyable light meal.


Serves 2

1/2 squash pumpkin, peeled and cut in to wedges about 1 cm thick
3 tbsp pure maple syrup
olive oil for drizzling
a large bunch of greens, rinsed and roughly chopped
a large handful of italian parsley
a handful of grated parmesan
juice of one lemon
sea salt


Preheat the oven to 180 C.

Arrange the pumpkin wedges on a large baking tray. Drizzle with the maple syrup, olive oil and sprinkle with a pinch of salt and pepper. Toss to coat.

Bake in the oven for 30 minutes or until slightly crispy. Remove from the oven, and leave to cool.

In a large bowl add the pumpkin along with the remaining ingredients, and a drizzle of extra virgin olive oil. Season to taste.

*gluten free
*grain free
*dairy free (without the parmesan)