Butternut Squash is one of my favourite vegetables. It has a lovely sweet nutty taste and is actual a perfect replacement for potatoes.
The Foodie Market – Sunshine Selection (Seeds) from Aldi
Aldi Crunchy Salad
1 Tbsp of Rapeseed Oil
1 Tsp Kilcree Gold Squeezy Honey
1 Tsp of Ground Black Pepper
1 Tbsp chopped Thyme
Chop the Butternut Squash into pieces and place in a bowl. Add your rapeseed oil and thyme to the bowl. Mix well.
Place the Butternut Squash on a baking tray. Put in the oven at 190 degrees celcius. Cook for 30 minutes but after every 10 minutes take out and toss the squash so the edges get roasted.
After the 30 minutes, drizzle the squash with a tsp of honey and place back in the oven for 5 minutes.
Add squash into a bowl of crunchy salad leaves, chopped tomato and seeds. Sprinkle with black pepper and serve.
11g Fat (4.8g from Rapeseed oil)
1g Saturated Fat