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Ingredients

Method

  • STEP 1

    Heat oven to 200C/180C fan/gas 6. Cut the squash into bite-sized pieces, toss with the oil and seasoning, then roast for 30-40 mins until golden and tender. Leave to cool.

  • STEP 2

    Toss the onion rings with the juice of 1 lime and set aside while the squash roasts.

  • STEP 3

    Make the dressing. Whisk together the remaining lime juice, the zest, coconut cream, fish sauce and sugar. Cover and leave to infuse in the fridge for 10-15 mins, or until ready to serve. When ready to eat, toss together the squash, spinach and onions, and serve with a generous drizzle of the dressing.

Recipe from Good Food magazine, November 2014

Goes well with

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