Warm butternut squash salad
Who says salads cant be enjoyed as things get colder?
1 medium-sized butternut squash (peeled and cubed)
3tbsp Suma olive oil (divided)
25 g Bramik raw pecans
2tbsp Suma brown sugar
60 g rocket (chopped)
30 g Bramik dried cranberries
1tbsp Aspal balsamic vinegar
Sea salt + black pepper
1. Preheat oven to 200C
2. In a bowl mix the butternut squash cubes in 1tbsp of olive oil and plenty of salt and pepper. Roast for 15-20 minutes or until tender but keeping it’s shape. You don't want mash.
3. While roasting, toast the pecans in a pan over medium heat until golden and fragrant then pop aside.
4. In the same pan heat 1tbsp olive oil and 2tbsp brown sugar and stir to combine. Add back in the pecans along with a pinch of salt and toss for a minute or two to coat well and caramelise. Transfer to a plate to cool, spreading to make sure they don’t stick together.
5 Grab a serving bowl and add in your rocket along with the cranberries. Once butternut squash is cooked, toss it right into the bowl along with the pecans.
6. Finish by dressing the salad with 1tbsp olive oil and 1tbsp balsamic vinegar and a touch more salt and pepper to taste.
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