Here’s my recipe for this Roasted Butternut Squash with Beetroot and Goat’s Cheese Salad – just a little something I whipped together for a tasty, quick lunch. You can see from my crude image, that I simply couldn’t wait to try it!
Simply cut the butternut squash in half (or you can try slices if you’re in a rush), smother in olive oil plus a sprinkle of salt then pop in the oven for about 45mins/1hr. Don’t forget to pop the seeds in too – they’ll add some bite to your salad
Slice the beetroot into cubes, then add together with the salad leaves and crumbled goat’s cheese (I used Chèvre which is very soft and smooth then cut into thin slices)
Et voila! Combine together for a deliciously healthy lunch!