Squash for the passing of the seasons

Tags: squash, vegetable, accompaniment
Early in autumn, butternut squash are delicious, and the last of the courgettes are still good.
. 10 steps
1/2 butternut squash peel, cut into 2mm slices Arrange on lightly oiled baking tray, drizzle over dressing, bake in slow oven until just tender but still with some crunch toss together
3 sprigs lemon thyme   grind
salt and pepper
3 tablespoons olive oil   blend in
1 tablespoon olive oil   heat
2 courgette With a vegetable peeler, cut into thin strips. Each strip should retain some of the green skin. Use only the firm flesh; discard the centre with its seeds.   add, cook quickly stirring often 1–2 minutes or until nearly tender
2 teaspoons lemon juice   stir in