– Preheat oven to 200°C.
– Cut the butternut squash in half, remove the seeds and cut thin slices from the squash half without pushing the knife all the way in, to keep the slices attached.
– Drizzle with Emile Noël EQUIHUIL oil and bake for 45 min.
– Meanwhile, prepare the gremolata: mix together the parsley, olive oil, lemon, garlic and salt.
– Before serving, sprinkle the roasted squash with gremolata.
– Add pepper to taste.

Tip
Enjoy with basmati rice or gnocchi, or as a delicious accompaniment to grilled poultry.

Contributions
This cocktail of oils is rich in omega 6 and 9, fatty acids that help reduce the risk of cardiovascular disease. Its vitamin E content helps fight free radicals.