Butternut squash is an incredibly versatile ingredient. I find that roasting it adds to the already nutty flavour of it. This vegan recipe is really light and fresh and very easy to be eaten cold. However, if you prepare the roasted butternut squash and do want to eat it immediately, it can be eaten warm. Essentially, eat it how you like because you are the one eating it.
The flavours of the salad are rather strong so I suggest serving this with lighter flavours. If you do not want to mix this with meat, I suggest chicken or pork. This dish can also have feta added to it, or other vegetables, such as aubergine, courgette, or roast some carrots with it.
Calories per serving: 214
Roasted Butternut Squash and Tomato Salad Recipe
A vegan dish that has a mix of textures. There is the crunch of the seeds, the smokiness of the roasted butternut squash, freshness of the tomato and basil.
- 250g Butternut Squash
- Cayenne - to taste
- 1.5 tsp Honey
- 1 tsp Olive Oil
- 1 tsp Garlic paste
- 2 tsp Sesame Seeds
- A bunch of Pine nuts
- ½ tsp Mustard
- Fresh Basil
- 2 cups chopped Cherry Tomatoes
- Balsamic Vinegar, or blueberry vinegar
- Step 1 Preheat your oven to 180c degrees.
- Step 2 In a large bowl mix your cayenne, honey, oil, garlic, mustard, pepper, and salt. Chop up your butternut squash into chunks and add toss it in your dressing. Toss in your pine nuts and sesame seeds.
- Step 3 Put your mixture onto a baking tray lined with aluminium foil.
- Step 4 Bake your butternut squash and seeds for 23 minutes, grill for 2 – 3 minutes.
- Step 5 While it is baking, chop your tomatoes and prepare your basil. Cut the basil into slices. Once it has finished baking, let it cool, then add all of the ingredients together.
- Step 6 Add your vinegar last, and as much as you want to taste.
- Step 7 Serve the salad cold. If you want to prepare in advance, do not prepare your basil and tomatoes until the last moment. If you have your basil and tomatoes prepped with the butternut squash, there is a very real possibility that the basil will wilt and not be a flavoursome, which is why it is best to wait.