Portions: 5
Ingredients
One Butternut Squash
Spinach (One generous handful per portion)
Cherry Tomatoes
Olive Oil
Paprika
Basil (Dried or Freshly chopped)
Italian Mixed Herb
Garlic (Clove or Lazy)
Capers
Black Olives
Method
Preheat oven to 200'C.
Cut butternut squash (including skin) into 5cm cubes.
Remove seeds and keep for later.
Spread squash into a deep baking tray and drizzle with olive oil.
Season with paprika, mixed herbs, basil and garlic.
Roast in oven for 25 minutes.
After 25 minutes, take out and add cherry tomatoes and butter nut squash seeds to toast!
Put back into oven for 7-9 minutes while you prepare the salad.
Handful of washed spinach per portion, add black olives, capers and a drizzle of olive oil.
Spoon a portion of squash on top of the bed of salad, enjoy warm!
Leftovers can be refrigerated upon cooling and added to pasta for lunch the next day.
