Recipe for Roasted Butternut Squash Salad

  • Main navigation starts here:
  • You are here: Recipes
Welcome to Tesco.com. We hope that you enjoy your visit. Sign in / Register

Title: Recipe for Roasted Butternut Squash Salad

Recipe details

Sweeter, denser and more buttery than pumpkin, butternut squash works in any pumpkin recipe.

  • Serves:

    6

  • Cooking time:

    1 hour

  • Contributor:

    Tesco Magazine

Ingredients

  • 1 small butternut squash
  • 1 red onion, cut into wedges
  • ½ tsp dried chilli flakes
  • pinch cinnamon
  • pinch nutmeg
  • 1 tbsp olive oil
  • 1 tbsp maple syrup
  • bag mixed salad leaves
  • tossed pumpkin seeds
  • 25 g dried cranberries
  • 100 g chevre goats' cheese

To buy these ingredients you'll need to login or register with Tesco.com by clicking the button below.

Buy ingredients

Weight Converter

More recipes like this...

How healthy is your lunchbox?

Each serving contains

  • Calories: 

    255kcal, 13% of your GDA

     

  • Sugar: 

    12g, 14% of your GDA

     

  • Fat: 

    14g, 20% of your GDA

     

  • Saturates: 

    5g, 25% of your GDA

     

  • Salt: 

    0.4g, 7% of your GDA

     

of your guideline daily amount

For further information on guideline daily amounts, please visit Tesco Healthy Living.

Method

  1. Preheat oven to Gas 6, 200°C, 400°F. Using a sharp knife or potato peeler, peel off the thick skin from the butternut squash, Cut the squash into chunks about 5cm (2in) thick, discarding the seeds and pulp.
  2. Place the squash in a roasting tin with the red onion and sprinkle over it the chilli flakes, cinnamon and nutmeg.
  3. Drizzle with oil and maple syrup, and roast for 30-40 minutes until tender, Allow to cool then chill.
  4. To serve place salad leaves on a plate, scatter over the squash then sprinkle with seeds and cranberries and crumble over goats' cheese, Could serve four as a main.

Serving suggestion

Buying: Available all year, it's at its best in autumn and winter. Storing: A whole squash will keep for up to a month in a cool dark place or the fridge. Once cut, cover with clingfilm or freeze; plunge chunks in boiling water for 1-2 minutes, drain and plunge into ice cold water. Drain well and put in freezer bags. Preparation: Peel and cut into even chunks. Scoop out and discard the seeds or toast in a tablespoon of soy sauce and a teaspoon of caster sugar for 10-12 minutes (use in salads, see below). Cooking: Intensify the sweet flavours by roasting (see recipe below). Leaving the peel on is fine as it's easy to remove later. Or peel chunks and boil in salted water for 10-15 minutes - don't overcook as they can get watery. Eating: Roast squash is delicious with sage. Cook chunks with red onions and other winter veg for your next roast Add roasted squash to risottos, omelettes, gratin or use in soups. Also try mashing with nutmeg, cinnamon or cumin.

Email this recipe

If you would like to email this recipe to a friend then please sign in or register with Tesco.com.

Copyright

www.tesco.com