Roasted butternut squash salad recipe

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  • Rating: 3 stars
  • Cost per serving: 68p
  • 5 mins to prepare and 40 mins to cook, 15 mins to cool Takes: 5 mins to prepare and 40 mins to cook, 15 mins to cool
  • 6 as a starter Serves: 6 as a starter

Preheat oven to Gas 6, 200°C, 400°F. Using a sharp knife or potato peeler, peel off the thick skin from the butternut squash. Cut the squash into chunks about 5cm (2in) thick, discarding the seeds and pulp.

Place the squash in a roasting tin with the red onion and sprinkle over it the chilli flakes, cinnamon and nutmeg.

Drizzle with oil and maple syrup, and roast for 30-40 minutes until tender. Allow to cool then chill.

To serve place salad leaves on a plate, scatter over the squash then sprinkle with seeds and cranberries and crumble over goats' cheese. Could serve four as a main.

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  • 1 small butternut squash
  • 1 red onion, cut into wedges
  • ½tsp dried chilli flakes
  • pinch cinnamon
  • pinch nutmeg
  • 1tbsp olive oil
  • 1tbsp maple syrup
  • 1 bag mixed salad leaves
  • toasted pumpkin seeds
  • 25g (1oz) dried cranberries
  • 100g (3oz) goats' cheese
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1 of you five-a-day Each serving contains
  • Calories 255 13%
  • Sugar 12g 14%
  • Fat 14g 20%
  • Saturates 5g 25%
  • Salt 0.4g 7%
of an adult's Reference Intake amount. Find out more
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