Butternut squash salad

Latest comments and suggestions

• sw77

  2011-08-22 09:33:10.128455

  sw77 rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• LouRogers

  2011-09-13 22:07:28.384844

  LouRogers rated and commented on this recipe

  

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• spottedsparrow

  2011-09-22 14:07:51.266119

  spottedsparrow rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Despina

  2011-12-17 19:40:17.208881

  Despina rated and commented on this recipe

  

  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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• faye

  2012-02-12 21:20:44.955214

  faye rated and commented on this recipe

  

  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 :-(

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• puretherapy

  2012-03-21 17:36:53.151713

  puretherapy rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Bryony

  2012-04-11 12:11:49.449341

  Bryony rated and commented on this recipe

  

  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!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• MilleyCastfire

  2012-04-16 22:13:42.725243

  MilleyCastfire commented on this recipe

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• nomnom

  2012-05-15 20:45:48.816618

  nomnom rated and commented on this recipe

  

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• SueMag

  2012-06-06 21:38:27.429869

  SueMag rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Nicky

  2012-06-24 14:21:53.480721

  Nicky rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• AnnieR

  2012-07-28 20:08:50.822257

  AnnieR rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Anja

  2012-08-06 19:07:02.764295

  Anja commented on this recipe

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• KBU

  2013-01-15 10:38:18.058589

  KBU rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Spinky

  2013-06-01 18:40:34.933585

  Spinky rated and commented on this recipe

  

  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...

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• periperi1984

  2013-06-18 08:10:28.654348

  periperi1984 commented on this recipe

  This salad has the potential to be a real success with a few tweaks. I roasted the butternut squash with some salt, garlic and crushed cumin powder. I also used a mix of red rice, brown rice and giant cous cous, all boiled in stock instead of plain water. This helps to significantly add some texture and flavour to the grains. I omit the lentils altogether, making up for the missing 50g with the red rice and giant cous cous. Also, if being served as a main, I think this only serves two. I definitely cannot get 4 servings out of this but I guess that would depend a lot on the size of the butternut squash.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/1572649/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 50 mins

Vegetarian, Gluten-free, Low-fat, Super healthy

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

Per serving

266 kcalories, protein 12.0g, carbohydrate 43.0g, fat 7.0 g, saturated fat 1.0g, fibre 7.0g, sugar 18.0g, salt 0.05 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.