Butternut squash salad

Prep: 5 mins

Cook: 40 mins

Roasted squash with mixed leaves and a hit of chilli go ideal together and offer a healthy, hearty starter or main course for everyone to enjoy.

1 small butternut squash, peeled, deseeded and cut into 5cm chunks

1 red onion, cut into wedges

½ tsp dried chilli flakes

Pinch cinnamon

Pinch nutmeg

1 tbsp olive oil

1 tbsp maple syrup

70g mixed salad leaves

100g goats' cheese

Preheat the oven to 200°C / 400°F / Gas mark 6.

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

Lightly toss together with the oil and maple syrup, and roast for 30-40 minutes until tender. Allow to cool.

To serve place salad leaves on a plate, scatter over the squash then crumble over goats' cheese.

Serves
4

Preparation Time
5 minutes

Cooking Time
40 minutes

Main ingredients
Cheese, Vegetables, Chilli, Spice

Recipe Type
Dinner, Healthy, Salads

Level of Difficulty
Easy

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