Wild rocket and squash salad

Serves: 4

Edit

Update

Cancel

Total Time: 40

Prep Time: 10

Cook Time: 30

• 1  medium-sized butternut squash, about 800g (1¾lb)
• 3 tablespoon(s) olive oil
• 1 teaspoon(s) dried red chilli flakes
• 50 gram(s) rocket leaves
• Juice 1 lemon

Method

1. Preheat the oven to 180°C/160°C fan/Gas 4.
2. Peel and cut the butternut squash into bite-sized pieces, discarding any seeds. Place them in a large, non-stick roasting tin, drizzle over the olive oil and sprinkle the chilli flakes on top. Season well and toss to coat evenly. Roast in the preheated oven for 25-30 minutes or until tender and slightly charred at the edges. Remove and allow to cool.
3. To serve, place the cooled butternut squash in a shallow serving bowl with any tin juices and scatter the rocket on top. Squeeze over the lemon juice and toss to mix well.

• Rated:
• 
• 
• 
• 
• 

by 0 people

View more recipes from

Add your own comments

Here are some alternate versions of this recipe created by our wonderful community of chefs!