Roasted Butternut squash, Rocket & Feta salad

View Nutritional Info

All values are per serving:

Calories: 453kcal Sugars: 13.3g Fibres:8.2g
Proteins: 19.2g Fat: 29g Sodium: 0.79g
Carbohydrates: 25g Saturated fat: 8.8g Salt: 1.9g

Recipe Summary

Switch Category: N/A
Cooking For: 2
Courses: N/A
Spice rating: Mild
Complexity: Easy
Ready In: 40mins

Method

1. Preheat the oven to 190°C/170°C Fan/Gas Mark 5.
2. Spread the butternut squash chunks onto a baking tray and rub with the oil.
3. Put in the oven for 20-25mins until tender and starting to go golden.
4. Meanwhile toast the pumpkin seeds in a shallow frying pan, no oil, until they start to release their oils and turn golden – some might even pop!
5. Divide the rocket between 2 bowls and when the butternut squash is ready, spoon this into the bowls. Now crumble the feta between the 2 bowls and lastly sprinkle over the pumpkin seeds.
6. Season with some black pepper and serve immediately.
Related
Synopsis

This is a wonderful warm and nutritious winter salad.

Dietary Friendly
Ingredients List

Roasted Butternut squash, Rocket & Feta salad

By

  • 1 medium butternut squash, peeled, deseeded and thinly sliced
  • 100g feta cheese
  • 200g rocket
  • 50g pumpkin seeds
  • 1 tbsp olive oil
  • salt & pepper, to season