Ingredients
For the roasted squash
½ butternut squash, peeled, seeds removed, flesh chopped
2 sprigs fresh rosemary
2 garlic cloves, finely chopped
2 tbsp olive oil
salt and freshly ground black pepper
For the chilli salad
1 pak choi, leaves only
2 oyster mushrooms, sliced
6 whole almonds, chopped
1 tbsp chopped fresh coriander
1 tbsp chopped fresh parsley
1 tbsp sesame seeds, toasted
½ red chilli, chopped
clear honey, for drizzling
1 lime, juice only
3 tbsp olive oil
Method
1. Preheat the oven to 180C/350F/Gas 4.
2. For the roasted squash, place the butternut squash pieces onto a baking tray and scatter over the rosemary and chopped garlic. Drizzle with the olive oil and season, to taste, with salt and freshly ground black pepper.
3. Transfer to the oven and roast for 12-15 minutes, or until the squash is tender and golden-brown.
4. For the chilli salad, in a bowl, mix together all of the chilli salad ingredients until well combined. Stir in the roasted squash and serve.
