Preparation time: 15 minutes
Cooking time: 20 minutes
- 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
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.