Roasted butternut squash salad with coriander dressing recipe
Butternut squash, sprinkled with spices and roasted in the oven is an ideal winter salad ingredient. Add some cherry tomatoes and onions part way through cooking as with this recipe, and the results, tossed together with some borlotti beans in a salad will have mouths watering. See method
- 1 butternut squash
- 3 tbsp olive oil
- 1tsp dried chilli flakes
- 2tsp ground cumin
- 2tsp dried oregano
- 2 red onions, peeled and cut into eighths
For the salsa
- 200g cherry tomatoes, chopped
- 2 garlic cloves, unpeeled
- 1 bunch coriander
- 8-10tbsp extra virgin olive oil
- 150g baby spinach leaves
- 1 x 400g can borlotti beans, drained
If you don't have any butternut squash, try sweet potato
Each serving contains
of the reference intake
Preheat the oven to 200°C, 400°F, Gas Mark 6.
Cut the squash in half and scoop out the seeds – put the seeds to one side. Cut the squash into bitesize cubes and place in a roasting tin. Drizzle the squash with oil and toss with the chilli flakes, cumin and dried herbs and a little salt. Roast for about 20 minutes, until starting to turn golden.
Meanwhile rinse the seeds, dry thoroughly and toast in a dry frying pan until slightly crisp. Set aside.
Once the 20 minutes roasting time is up, add the onions and tomatoes to the pan with the garlic cloves and return to the oven for another 20 minutes or so until the vegetables are tender and golden. Squeeze the garlic from the skins into a food processor and add the coriander and oil. Blitz until you have a smooth dressing – you may need a little more oil. Season and set aside.
Empty the spinach leaves into a large serving bowl and add the borlotti beans. Carefully add the roasted vegetables, then drizzle over the coriander dressing and toss gently before serving.
See more Butternut squash recipes