Crown Prince Squash - Slow Baked

Directions

Preheat the oven to 180c. Wash the outside of the crown prince squash. Place onto a steady solid surface. With a sharp knife cut around the stalk to make a removable lid at the top of the squash big enough to fit a big spoon in. Lift the lid out and keep to one side. Using a big metal spoon, scrape out the seeds and put into a bowl and leave to one side. Place the lid back on the squash. Rub the outside of the squash with the oil. Place on a baking tray lined with greaseproof paper. Place into the oven for 1 hour and check to see if the squash should feel soft to touch if still hard cooked for a further 20 mins and check again as ovens vary. If you feel the skin is burning just cover lightly with foil. The skin will turn dark brown this is a good sign that the squash is nearly cooked. Once cooked, remove from the oven. Slice the squash into slabs and place onto a serving dish. Drizzle olive oil over the squash. Finely grate a small amount of lime zest on top about 1/2 teaspoon. Squeeze the lime juice over and sprinkle the lime zest over squash. Scatter the chill on top. Season with salt. Scatter a handful of the squash seeds over at the end. Finish with the finely chopped parsley scattered.

Crown Prince Squash Seeds Wash and clean any flesh off seeds. Dry the seeds in a tea towel. Toss the Seeds in the tamari. Spread them out on a baking tray lined with greaseproof paper. Toast in the same oven as the squash. Check after 10/15 mins they should be going golden in colour as they toast. Toast a little longer if needed but keep any eye on them as they burn quickly!

Sourdough Toast the dough or cook on a griddle. Drizzle with olive oil and rub garlic into the bread Sprinkle a small amount of sea salt over the bread. Place on to a serving dish.

Serving Big table spread for all to tuck into. Serve with some seasonal salad leaves very good with bitter leaves and peppery leaves. Scoop lovely sweet fiery salty squash onto your toasted bread and enjoy.