Butternut squash salad
Prep:
5 mins
Cook:
40 mins
Roasted squash with mixed leaves and a hit of chilli go ideal together and offer a healthy, hearty starter or main course for everyone to enjoy.
1 small butternut squash, peeled, deseeded and cut into 5cm chunks
1 red onion, cut into wedges
½ tsp dried chilli flakes
Pinch cinnamon
Pinch nutmeg
1 tbsp olive oil
1 tbsp maple syrup
70g mixed salad leaves
100g goats' cheese
Preheat the oven to 200°C / 400°F / Gas mark 6.
Place the squash in a roasting tin with the red onion and sprinkle over it the chilli flakes, cinnamon and nutmeg.
Lightly toss together with the oil and maple syrup, and roast for 30-40 minutes until tender. Allow to cool.
To serve place salad leaves on a plate, scatter over the squash then crumble over goats' cheese.
Serves
4
Preparation Time
5 minutes
Cooking Time
40 minutes
Main ingredients
Cheese, Vegetables, Chilli, Spice
Recipe Type
Dinner, Healthy, Salads
Level of Difficulty
Easy
