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Easy-bake harlequin squash
A quick and flavoursome mid-week vegan meal doesn't get any easier than this. High in fibre and sweet in texture, harlequin squash is a winner all round.
: 5 minutes
: 40 minutes
: 3 servings
Large harlequin squash
3 new potatoes
Handful fresh rosemary
2 tblsp coconut oil
Handful fresh spinach
Scrub the outside of the squash and roughly chop into chunks.
Add the oil, rosemary, garlic and pepper to the squash and place in the oven at 170 degrees for 40 minutes.
Remove the squash from the oven.
Serve with torn spinach and grate over some fresh nutmeg.
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