Roasted Butternut Squash Salad


Cut the butternut squashes in two an remove the seeds by scooping them out with a tablespoon. Drizzle with some oil and sprinkle with some smoked paprika, salt and pepper. Place on a baking tray and roast until soft in a hot oven set on 180 degrees Celsius. Cool, then scoop out the flesh. Make a dressing with the oil, vinegar and mustard and drizzle over the squash. Using a fine crater, grate the broccoli over the squash. This is also delicious if served with feta cheese and sprinkled with toasted pumpkin seeds.


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