Meals and Courses

  • 625 g (1¼ lb) butternut squash, peeled, deseeded and cut into wedges
  • 2 tablespoons flaxseed (linseed) oil
  • 125 g (4 oz) walnut halves
  • 1 tablespoon maple syrup
  • pinch of sea salt flakes
  • 125 g (4 oz) baby spinach leaves
  • salt and pepper
  • 1 tablespoon white wine vinegar
  • 1 teaspoon wholegrain mustard
  • 3 tablespoons olive oil
  • pinch of caster sugar
  • salt and pepper

Toss the butternut squash with the flaxseed oil on a baking sheet and season with salt and pepper. Spread out in a single layer and roast in a preheated oven, 200°C (400°F), Gas Mark 6, for 30 minutes until tender and beginning to char in places.

Meanwhile, mix the walnuts and maple syrup together in a small bowl and spread out over a separate baking sheet lined with foil. Sprinkle with the salt flakes and bake in the oven for 5–7 minutes until toasted and caramelized.

Put all the dressing ingredients in a screw-top jar and season with salt and pepper. Screw on the lid and shake well to mix.

Transfer the roasted squash to a salad bowl and add the spinach. Pour over the dressing and toss gently together. Sprinkle over the caramelized walnuts.

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