Butternut squash salad

Butternut squash salad

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(15 ratings)

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Cooking time

Prep: 15 mins Cook: 50 mins

Skill level

Easy

Servings

Serves 4

Get a whopping 4 of your 5-a-day with this superhealthy salad, why not make extra for your lunchbox too

Nutrition and extra info

Additional info

  • Vegetarian
  • Gluten-free
  • Healthy
Nutrition info

Nutrition per serving

kcalories
266
protein
12g
carbs
43g
fat
7g
saturates
1g
fibre
7g
sugar
18g
salt
0.05g

Ingredients

  • 1 butternut squash, peeled, deseeded and diced
  • 2 tsp olive oil
  • 50g wild and brown rice
  • 50g Puy lentils
  • 1 head broccoli, cut into florets
  • 50g dried cranberries
  • 25g pumpkin seeds
  • juice 1 lemon

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Method

  1. Heat oven to 200C/180C fan/gas 6. Spread the squash over a large baking sheet, drizzle over the oil and bake for 30 mins or until tender.
  2. Meanwhile, cook the rice and lentils in boiling salted water for 20 mins, adding the broccoli for the final 4 mins of cooking. Drain well, then stir in the cranberries and pumpkin seeds with some seasoning. Add the squash, pour over the lemon juice and serve.

Recipe from Good Food magazine, September 2011

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Comments

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neetienoots's picture
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No flavour - won't be making again.

merlins's picture

Season the squash with cumin, cinnamon and nutmeg
Add one deseeded diced birds eye chilli and 2 cloves of garlic to the squash 15 mins from the end.
Most importantly, add 2 tablespoons of pesto.
Then its actually pretty good.

For full main course perfection though, add some moist shredded chicken and croutons made from good bread still warm and some pine nuts and parmesan on top.

hazyangel's picture

This really was delicious - I took the tip from the others and used garlic and chilli when roasting the butternut squash and oh my - yummy! This is perfect for a healthy lunch or as a salad to go with a steak or chicken for an evening meal! Really really good :0)

spinky's picture
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I agree with Spotted Sparrow. I added 2 cloves of finely sliced garlic to the butternut squash for the last 10 minutes. I dare say it would be very nice without, but I add a little garlic to lots of recipes!

I must have made this about a dozen times now, always with the intention that we have it for packed lunch the next day. There is never enough left after seconds...

kitiaraa's picture
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I liked it, my boyfriend did not.... but no matter what it definitely needs flavour!

tweety_anja's picture

Lovely tasty salad. Don't forget to add salt, pepper and some herbs to enhance the flavours. I served the salad with pork chopped topped with roasted apples so it balanced the salad well and I cannot therefore agree with the comments about lack of flavours. I will be making this salad again.

aragless's picture
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Very healthy but not very tasty at all. I won't be making this again.

ncoaley's picture
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This is a really yummy recipe - when roasting the squash I added garlic and balsamic vinegar. Very tasty and healthy too!

suemag's picture
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Have made this several times in the last couple of weeks. Didn't really like the broccoli in the salad so have substituted it with edamame beans - just cooked for 5 minutes in with the rice and lentils. Love it cold for lunch - very healthy.

veritypinkney's picture
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I really enjoyed this salad and will definitely make it again. We roasted the squash with garlic, chili and black pepper and pinch of salt, and added it with the oil to the rice. We also added fresh coriander which gave a summery feel to the salad with an extra squeeze of lemon juice. Very tasty!

milleycastfire's picture

Terrible.

Like other comments mentioned above (as I believe it is best to read those as people normally do say to things in and it makes it better) I added some garlic and chili to the roasting of the butternut squash.

Even with this, this was a terrible recipe! It was very dry and just tasteless!

Much better things can be created from butternut squash, stay away from this recipe. Ye have been warned.

bryonyalice's picture
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Absolutely delicious!! I roasted the squash with garlic and cumin seeds, then at the end used the lemon juice to make a dressing with olive oil, salt, pepper and sugar. Will definitely be making this often!!

puretherapy's picture
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Great salad, although I would recommend as said before to add garlic to the butternut squash while roasting. I also added some chilli to the squash as well for a kick.

fayemk86's picture
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This salad is awful! I really wanted to like this, especially as it is healthy but I found in to be bland and really not nice :-(

despinamina's picture
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Very tasty! I made a little extra to have for the lunch the next day too. I would agree that when I next make this I will add garlic to the squash and perhaps make a dressing with the lemon juice

spottedsparrow's picture
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Delicious, filling and healthy. I added 2 cloves of garlic (finely chopped) to the squash about half way through the cooking time, and made a dressing with the lemon juice and some plain yoghurt.

lourogers's picture
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I think it was delicious! The cranberries and squash made it lovely and sweet, with the pumpkin seeds giving it a really nice contrasting crunch. It's going to become a firm favourite in my house!

sw77's picture
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This salad needs flavour! Roast the squash with garlic and some cumin seeds, and a olive oil dressing to finish ....?

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