Warm Butternut Squash Salad


  • 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!)