Roasted butternut squash salad recipe

  • Serves 6 as a starter
  • 5 mins to prepare and 40 mins to cook, 15 mins to cool
  • 135 calories / serving
  • Healthy
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Preheat oven to Gas Mark 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 goat's cheese. Could serve four as a main.

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  • Ingredients

  • 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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  • Energy 525kj 135kcal 7%
  • Fat 6g 9%
  • Saturates 3g 15%
  • Sugars 11g 12%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 14.9g Protein 4.8g Fibre 2.5g


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