Spiced Butternut Squash Salad
800 g, peeled and cut into chunks
1 medium, bunch of, trimmed and halved
Calorie controlled cooking spray
5 g, seeds, (½ tsp) lightly crushed
1 teaspoons, seeds, lightly crushed
1 teaspoons, level, lightly crushed
Fat Free Salad Dressing
1 teaspoons, mild
- Preheat the oven to 220˚C/425˚F/gas mark 7. Place the butternut squash, spring onions and garlic in a large roasting tin. Spray with the cooking spray and sprinkle with the seeds. Roast for 30 minutes until tender and charred.
- Pop the garlic cloves from the skins, mash and stir into the dressing with the curry powder. Pour over the vegetables and toss to mix. Serve warm or cold.