- Peel squash & slice into ½ inch rounds, form shapes with cookie cutter and toss with olive oil
- Roast at 350* for 10-15 minutes in a cast iron pan
- Season shrimp with fennel, chilli and garlic and season on medim high heat until cooked to your liking. Set aside.
- Add butter to cast iron, melt and coat the squash. Once melted, add maple syrup and lemon juice.
- Make simple dressing for endive, toss & plate
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