It's Vegetarian Week next week so why not try this recipe for roasted spicy squash salad

  • 35mins
  • 4
  • Easy


  • 1 kg butternut squash - peeled, deseeded and cut into 2cm dice
  • 3 tbsp olive oil
  • 1 tsp crushed chilli flakes
  • 1 tsp paprika
  • 50g pumpkin seeds
  • 1 tbsp dark soy sauce
  • 1 tbsp white wine vinegar
  • 1 tbsp honey
  • 140g bag Watercress, Rocket & Spinach Salad


To make the roasted spicy squash salad: Preheat the oven to 200oC, gas mark 6.

Place squash in a large roasting tin, toss in 2 tbsp oil, chilli flakes, paprika and pumpkin seeds, season and roast for 20 minutes until tender.

Whisk together the soy, vinegar, honey and remaining oil.

Place the leaves in a bowl and toss the dressing into the salad leaves.

Gently mix in the warm squash and serve immediately.

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