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ROAST SQUASH AND BEETROOT SALAD

Serves 2, prep time: 30 minutes, Cooking time: 40 minutes.

Ingredients:

1/2 Butternut squash

3 Raw or ready cooked beetroots

A handful of chopped almonds

15g Goats cheese

1 tbsp Maple syrup

1 tsp Crushed chilli flakes

1 large garlic clove, finely chopped

Olive oil

Salt and pepper

Method:

  1. Pre-heat your oven to 200 degrees Celsius.

  2. Half your squash width ways and use the head of the squash (the skinny bit), peel and chop it into bite size pieces.

  3. If you are using raw beetroot peel and chop into bite size pieces, if you are using pre-cooked beetroot just chop.

  4. In a large roasting pan place the squash on one side and beetroot on the other. To the squash add chilli and garlic and to the beetroot add maple syrup. Drizzle olive oil over and season everything. Make sure your squash and beetroots are evenly covered on their separate sides of the dish.

  5. Cook for 40 mins until golden and soft.

  6. 5 mins before the vegetables are ready place the nuts into a pan and fry for 5 mins constantly moving them so they don’t burn.

  7. Place the squash and beetroot into a serving plate. Scatter on the nuts and crumble of the goats cheese.