Autumn is well on its way and I’m super excited. As the leaves turn orange, so too do the veggies, and gorgeous new ingredients like butternut squash come into season. Earthy, warming and naturally sweet, this roasted butternut squash salad is the perfect healthy lunch that will have your colleagues green with envy.
*This recipe takes longer than 20 minutes (around 40 to be precise) but is just as simple as all the other recipes. You can chuck it in the oven, head back to your Netflix series and still have your work lunch sorted for the next day.
- ½ large butternut squash, cut into 2cm thick semi-circle rings
- 2 red onions, quartered
- Handful of sage
- 2 tbsp pine nuts
- 1 tbsp sesame seeds
- 2 large handfuls of salad leaves (I used spinach, watercress and rocket)
Tahini yoghurt dressing | mint raita | balsamic dressing or glaze
Sliced avocado | Cheese – feta, halloumi, parmesan shavings
Meat and fish options
Grilled chicken | Sautéed pork chops | Lardons | Baked cod
- Preheat the oven to 220°C (200°C fan) and pop the butternut squash slices on a baking tray, along with the sage. Drizzle in olive oil and top with salt and pepper.
- Cook for 15 minutes, then turn the butternut squash pieces over. Add the onion quarters and cook for a further 15 minutes, until soft and the butternut squash has a slight golden colour to it. Remove and leave to cool.
- Pop some salad leaves in a tuppaware, add the roasted veg (including the crispy sage leaves!) and top with the pine nuts and sesame seeds.