Sometimes a massive evening meal is not always something that I crave (even though I do admit to liking my stodge!), and the other day I thought I would try a simple experiment with a butternut squash I had in the fridge. This is essentially roasted cubes of lightly spiced squash which really lends itself to being a side for a salad, or as a healthy light lunch. Something a bit different for a quick vitamin boost!
1 large butternut squash, peeled, deseeded and cut into 2cm dice
3 tbs extra virgin olive oil
2 tbs Za’atar or Sumac
Mixed salad leaves
50g sprouted seeds
6 cherry tomatoes, halved
2 tbs balsamic vinegar
Salt and pepper to taste
1. Preheat the oven to 200C.
2. Place the butternut squash cubes in a large saucepan of boiling water and par boil for 5 minutes. Drain well.
3. Put the cubes on a large preheated baking tray, drizzle the oil over and sprinkle the Za’atar to cover. Season and mix well. Roast for 30 minutes until soft.
4. Meanwhile, place all the salad ingredients in a large bowl and drizzle the ginger over.
5. Simply serve a portion of the butternut squash with the salad and some fresh crusty bread.