| Nutrient | Per 100g | Per Serving | % GDA | Traffic Lights |
| Energy (kcal) | 87 | 278 | 14 | N/A |
| Fat (g) | 4.5 | 14.4 | 21 | Med |
| Sat Fat (g) | 0.7 | 2.1 | 10 | Low |
| Sugar (g) | 4.8 | 15.2 | 17 | Low |
| Salt (g) | 0.18 | 0.58 | 10 | Low |
Serves: 4
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
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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.
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Whisk together the soy, vinegar, honey and remaining oil.
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Place the leaves in a bowl and toss the dressing into the salad leaves.
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Gently mix in the warm squash and serve immediately.
