Roasted Butternut squash salad www.chewthecud.co.uk Pure Vegetarain and Vegan food

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Roasted butternut squash salad

You will need:

300g butternut squash (roughly 1/2)

1/2 an onion

3 cloves garlic

2 tbsp vegan margarine

10g fresh sage

1 large chilli

1 tbsp maple syrup

20g shelled unsalted pistachios

2 tbsp Rosemary infused olive oil

1 tbsp balsamic vinegar

Mixed leaf salad of your choice

Salt & Pepper to taste

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If you love spicey but sweet,
your love these . . .

. . . . . Honey glazed Halloumi

Tikka potato rosti baked on . . . .
butternut squash

This salad is a sweet, spicy, & nutritious. Its a true winter warmer, but it can
also be served chilled.

1. Roasted Butternut squash

Finely chop the sage, onion, garlic and fry on a medium heat in the vegan
margarine till the onion turns soft but not coloured.

Peel and chop the butternut squash into 4 pieces. Place in a large bowl add
the fried onions, garlic and sage along with the flavour filled
vegan margarine. Cut the chilli length ways in half and add to the mix along with the
pistachio nuts. Finally pour in the maple syrup and the rosemary infused olive oil.
Session with salt & pepper and toss together till the squash is well covered.

2. Make the foil bag

Lay two pieces of foil out in a cross formation onto a tray.
Place the contains of the bowl in the middle, taking care to scrap out
everything inside. Then simply bring the bring the four flaps up to each other
and scrunch them together to make an air tight seal.

3. Cook and Serve

Cook in an oven at 200c for 45 minutes
Serve the butternut squash while hot on a bed of mixed leaves dressed in
balsamic vinegar. You may also allow it to cool before serving.