Butternut squash is such a versatile vegetable and is great in both soups and salads. This recipe features squash in a warm salad and was a big hit at our recent Lunch and Learn event!

Top tip: Also a good one to batch make and serve up cold to get extra lunches from it!

Ingredients (serves 4)

500g butternut squash (fresh or frozen)

1 tblsp low salt soy sauce

zest & juice of 1 lime

1/2 red chilli, finely chopped

80g cashew nuts

20g fresh coriander



Pre-heat the oven to 200c/180 fan/Gas 6.

If using fresh butternut squash, peel, deseed and chop into chunky cubes.

Cook the squash for 30 mins on a baking tray, no need for any oil, just spread out the squash out & pop it in!

Put the cashew nuts in a dry frying pan over a medium heat and toast gently for 4-5minutes until they start to colour. Keep moving them, so they don’t burn!

Mix the soy sauce, lime zest and juice and chilli in a small bowl.

Put the butternut squash in a large bowl and add the dressing while the squash is still warm.

Stir in the cashew nuts and coriander.

Serve warm (can be served cold too!)