Roasted Butternut Squash Salad

Instructions

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.

Print

Print Friendly, PDF & Email
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...

Leave a Reply

Your email address will not be published. Required fields are marked *