Spiced Butternut Squash Salad
0
Points®
Total time: 35 min • Prep: 5 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Lightly spiced and roasted squash is deliciously sweet and tangy when coated in a mild curry dressing. Pumpkin would work equally well in this recipe.
Ingredients
Butternut Squash
800 g, peeled and cut into chunks
Spring Onions
1 medium, bunch of, trimmed and halved
Calorie controlled cooking spray
5 spray(s)
Garlic
4 clove(s)
Fennel
5 g, seeds, (½ tsp) lightly crushed
Coriander, fresh
1 teaspoon(s), seeds, lightly crushed
Cumin seeds
1 teaspoon(s), level, lightly crushed
Fat Free Salad Dressing
3 tablespoon(s)
Curry Powder
1 teaspoon(s), mild
Instructions
1
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.
2
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.
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