Spiced squash salad
Prep:
10 mins
Cook:
30 mins
Spiced and herby roasted squash salad ticks the healthy box whilst being delicious and satisfying.
600g butternut squash, peeled, deseeded and chopped into small chunks
3 tbsp olive oil
15g fresh thyme
1 large onion, halved and sliced
4 tbsp sundried tomato paste
¼ tsp cinnamon
½ lemon, juice and zest
Preheat the oven to 200°C / 400°F / Gas mark 6.
In a roasting tin, toss the butternut squash with 2 tablespoons of the oil and half the thyme.
Season with salt and pepper then roast for 25-30 minutes, stirring halfway through.
In a pan, heat the remaining olive oil and cook the onion over a high heat, stirring for 5-8 minutes, until softened and turning golden.
Add the sundried tomato paste along with 2 tablespoons of water, and cinnamon.
Cook for 2 minutes, stirring.
Strip the leaves from the remaining thyme then stir into the onion mixture with the butternut squash.
Season to taste, scatter over the lemon zest and squeeze the juice over before serving.
Serves
4
Preparation Time
10 minutes
Cooking Time
30 minutes
Main ingredients
Vegetables, Oil, Spice
Recipe Type
Starters, Healthy, Side Dish, Vegetarian
Special Info
Vegetarian
Level of Difficulty
Easy
