Butternut squash is very nutritious, with a rich array of vitamins (especially rich in vitamin A), minerals and antioxidants as well as significant amounts of digestive fibre. It has a distinctive flavour, it is also low in calories, yet filling.
Try this roasted butternut salad as a side dish with your next meal or add thinly sliced lean meat to enjoy it as your main showstopper dish.
Cooks in: 30min
- 750g butternut, peeled and cut into cubes
- 1 Tbsp olive oil
- 1 Tbsp honey
- ½ tsp ground cinnamon
- 2 handfuls fresh rocket or baby spinach leaves (or a mixture)
- 150g goats cheese or feta, roughly crumbled
- 1 Tbsp balsamic vinegar, for serving
- 1 Tbsp olive oil, for serving
- Handful mixed raw nuts, roughly chopped, to serve
- Salt and freshly ground black pepper to taste
- Preheat your oven to 200⁰
- Cook the butternut in a large pot of salted boiling water for 15 minutes, or until the pieces can be easily pierced with a knife. Drain and set aside to steam dry slightly.
- Gently toss the butternut with the olive oil, honey, cinnamon and a good pinch of salt and pepper and transfer to a non-stick baking tray.
- Roast for about 20 minutes, or until lightly golden and crispy on the outside but still fluffy on the inside. Remove and set aside to cool.
- While the butternut cooks, lightly toast the nuts in a dry pan until golden and fragrant.
- To serve, lay your rinsed salad leaves on a serving platter, then layer over the butternut, cheese and nuts.
- Drizzle over some extra olive oil and a dash of balsamic vinegar just before serving.
- Bon Appetit!