Roasted butternut squash salad with soy balsamic dressing

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• Charlotte VV

  16 July 2009

  Charlotte VV rated and commented on this recipe

  

  Roasted butternut squash is delicious!!! Try substituting the olive oil for Rapeseed - its better for you - lots more omega 3, half the saturated fat of olive oil and this recipe has a lot of olive oil in it......which is the only downside.....so the rapeseed substitution makes me feel better about it AND the rapeseed adds a lovely nutty flavour to the dish which works perfectly with the other ingredients!

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• Sally

  08 August 2009

  Sally rated and commented on this recipe

  

  Very tasty, my 9 month old baby loved it!

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• chefcappin

  12 September 2009

  chefcappin rated and commented on this recipe

  

  I made this recipe as is. Except I did half ingredients and it still made loads! It went down a storm!!! Just had a girls night and I served it with salmon, tomato quiche (good food recipe) and some plain salad. A real flavour but not spicy.....some of them didnt even realise there was chili in it. I made it the day before I served it - the plus it the squash really marinaded in the dressing - though perhaps it was slightly soft for my liking. Either way - a hit - there is none left. Highly reccommended.

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• Clare

  01 October 2009

  Clare commented on this recipe

  This fantastic salad is now a staple in our house, great with roast pork, and any leftovers are yummy as lunch the next day! We've also made it to go alongside haloumi cheese for veggies, just as nice!

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• Alexa

  04 October 2009

  Alexa rated this recipe

  

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• Monkeynuts

  15 October 2009

  Monkeynuts rated and commented on this recipe

  

  delicious! I made this with Quinoa instead of Puy Lentils and pine nuts instead of seasame seeds (couldn't find any) I added some chorizo and saussages for the meat-eaters. I also roasted some pumpkin as well as Squatternut Bosh which gave a lovely colour gradient!!! Totally delish!!!

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• Chantelle

  13 March 2010

  Chantelle rated this recipe

  

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• sue d

  26 March 2010

  sue d rated this recipe

  

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• Melanie

  13 May 2010

  Melanie rated this recipe

  

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• britishbeckyboo

  13 May 2010

  britishbeckyboo rated and commented on this recipe

  

  Made this for a BBQ and everyone loved it!!

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• ktb

  14 May 2010

  ktb rated and commented on this recipe

  

  Yummy, also added some feta...

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• Coca

  28 May 2010

  Coca rated this recipe

  

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• Doris

  03 June 2010

  Doris rated and commented on this recipe

  

  Absolutely love this recipe....fantastic flavours and more filling than you would expect. I served it with plain griddled pork steaks, but would also be good with some griddled chicken breasts......definatley a firm favourite!

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• Patou

  10 June 2010

  Patou rated and commented on this recipe

  

  This is absolutely delicious and easy to make too. Not only does it look lovely but it's very healthy too. Brilliant for both vegetarians and meat eaters. I made it exactly as the recipe says and we ate it with poached salmon fillets. Would be suitable for a packed lunch or a picnic too. I used a Merchant Gourmet pouch of ready cooked Puy lentils. These are so tasty!

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• georgie

  27 June 2010

  georgie rated this recipe

  

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• Gorgonzola

  27 June 2010

  Gorgonzola commented on this recipe

  Excellent. Dressing is delicious - I left out the honey. I cut squash into wedges rather than cubes because I thought it made for better presentation. I roasted for 35-40 min - 25 min not long enough. I think it would be great with a bit of soft goat's cheese.

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• Nicola

  01 July 2010

  Nicola rated and commented on this recipe

  

  Great with chorizo sausage, would use less oil next time

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• choccyaddict

  20 August 2010

  choccyaddict rated this recipe

  

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• Ruth

  20 August 2010

  Ruth rated and commented on this recipe

  

  Fab salad to go with your BBQs. I don't make the lentils as they are filling and I always struggle to stop them getting too mushy :) Always get complimented on this, it's delicious

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• HappyBunny

  14 September 2010

  HappyBunny rated and commented on this recipe

  

  A super, super recipe! I used less than 2 kg of butternut and upped the lentil quantity. I also followed someone's suggestion and used tinned puy lentils. Worked perfectly well. A 5-star recipe that went down incredibly well!

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Ingredients

• 2kg butternut squash , peeled and cut into 2cm cubes
• olive oil
• 100g Puy lentils
• 100g rocket
• 1 tsp sesame seeds , toasted
• 6 spring onions , sliced

SOY DRESSING

• 5 tbsp olive oil
• 3 tbsp balsamic vinegar
• 1 tbsp soy sauce
• 1 red chilli , seeded and chopped
• 1 garlic clove , finely chopped
• 1 tsp clear honey

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 25 mins

Vegetarian

Ingredients

• 2kg butternut squash , peeled and cut into 2cm cubes
• olive oil
• 100g Puy lentils
• 100g rocket
• 1 tsp sesame seeds , toasted
• 6 spring onions , sliced

SOY DRESSING

• 5 tbsp olive oil
• 3 tbsp balsamic vinegar
• 1 tbsp soy sauce
• 1 red chilli , seeded and chopped
• 1 garlic clove , finely chopped
• 1 tsp clear honey

Per serving

342 kcalories, protein 10.3g, carbohydrate 37.1g, fat 17.9 g, saturated fat 2.4g, fibre 7.0g, salt 0.72 g

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