Warm Butternut Squash Salad

Ingredients

• 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

Method

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

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

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

4. 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!

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

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

7. Stir in the cashew nuts and coriander.

8. Serve warm (can be served cold too!)

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