Butternut squash & feta salad
Roasted butternut squash makes a delicious veggie side, but make a double batch of it and you can also use it to make a quick and easy lunch
750 g, peeled, deseeded and cubed
4 clove(s), unpeeled
Calorie controlled cooking spray
Light Feta Cheese
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the butternut squash and unpeeled garlic cloves on a large roasting tray so that it is spread out and not too close together. Mist with cooking spray and season to taste. Roast for 25 minutes, then toss well and roast for another 20 minutes,until the butternut cubes are dark golden and soft.
- Toast the pumpkin seeds in a dry frying pan over a medium heat for 1-2 minutes until they start to turn golden (take care they don’t burn), then remove from the heat and set aside. Put the rocket into a serving dish and add the whole batch of the roasted butternut squash cubes. Crumble over the feta. In a small bowl, whisk the olive oil and balsamic vinegar together. Drizzle the dressing over the salad and top with the toasted pumpkin seeds, then serve.
Roasting squash brings out all it’s lovely natural sweetness. As these recipes prove, it’s incredibly versatile – it works well with so many other flavours.