Spiced squash salad recipe

  • Serves 4
  • 10mins to prepare and 30mins to cook
  • 477 calories / serving
  • Healthy
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Spiced squash salad HERO

Preheat the oven to Gas Mark 6, 200°C, fan 180°C.

In a roasting tin, toss the butternut squash with 2 tbsp of the oil and half the thyme sprigs. Season and roast in the oven for 25-30 minutes, stirring halfway through. Once cooked, remove the thyme sprigs and discard.

Meanwhile, heat the remaining olive oil in a pan and cook the onion over a high heat, stirring for 5-8 minutes, until softened and turning golden. Add the spice (or sundried tomato) paste along with 2 tbsp of water, the dried cranberries and cinnamon. Cook for 2 minutes.

Prepare the couscous following the pack instructions. Strip the leaves from the remaining thyme then stir into the onion mixture with the couscous, butternut squash and pistachios. Season to taste, scatter over the lemon zest and squeeze the juice over.

See more Winter vegetable recipes

  • Ingredients

  • 600g (1¼Ib) butternut squash, peeled, deseeded and chopped into small chunks
  • 3tbsp olive oil
  • 15g fresh thyme
  • 1 large onion, halved and sliced
  • 4tbsp Persian-style jewelled rice paste or sundried tomato paste
  • 100g (3½oz) dried cranberries
  • ¼tsp cinnamon
  • 200g couscous
  • 75g shelled pistachios, roughly chopped
  • ½ lemon, juiced and zested
  • Energy 2000kj 477kcal 24%
  • Fat 21g 31%
  • Saturates 3g 14%
  • Sugars 32g 36%
  • Salt 0.6g 11%

of the reference intake
Carbohydrate 65.4g Protein 9.1g Fibre 8.2g


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