Squash with Green Onions
|Butternut pumpkin||2 Pound, peeled and chopped (1 Kilogram)|
|Yellow squash/Green pattypan squash||11 Ounce (350 Gram)|
|Carrots||4 , peeled and halved|
|Finely grated lime rind||2 Teaspoon|
|Olive oil||1 Tablespoon|
|Feta cheese||5 Ounce, crumbled (155 Gram)|
|Green onion dressing||1⁄4 Ounce|
|Spring onions||12 , sliced|
|Mild green chilies||3 , sliced (Use Fresh Chilies)|
|Olive oil||3 Fluid Ounce (1/2 Cup, 90 Milliliter)|
|Apple cider vinegar||2 Fluid Ounce (1/4 Cup, 60 Milliliter)|
|Lime juice||2 Tablespoon|
1. Place pumpkin, patty pan squash, carrots, lime rind, 1 tablespoon olive oil and black pepper to taste in a baking dish, toss to combine and bake for 30 minutes or until vegetables are golden and soft.
2. To make dressing, place spring onions, chillies, 1/2 cup/90 mL/3 fl oz olive oil, vinegar and lime juice in a bowl and whisk to combine.
3. Place vegetables on a serving platter, scatter with feta cheese and drizzle with dressing.