Roast butternut squash and black bean salad with chilli-lime dressing

Roast butternut squash salad Easy Food

Serves 4

For the dressing:
Juice of 1 lime
2 tsp sriracha or other hot sauce
½ tsp honey
Salt and black pepper
1 tbsp extra-virgin olive oil
For the salad:
450g butternut squash, peeled and cubed
1½ tsp olive oil
½ tsp ground cumin
1 x 200g bag of rocket
1 x 400g tin of black beans, rinsed and drained
4 tbsp pumpkin seeds

  1. Preheat the oven to 200˚C/180˚C fan/gas mark 6.
  2. In a small bowl, whisk together the lime juice, sriracha, honey and some seasoning. Slowly pour in the olive oil while whisking.
  3. Place the butternut squash on a large rimmed baking tray. Pour over the olive oil and season with the cumin and some salt and pepper. Toss to coat.
  4. Roast for 25-30 minutes until tender.
  5. In a serving bowl, toss together the rocket, black beans and pumpkin seeds. Add the roasted squash and the dressing and toss again.

Per serving: 565kcals, 18.1g fat (2.9g saturated), 81.2g carbs, 6.6g sugars, 26.2g protein, 18.7g fibre, 0.082g sodium

Roasted sweet potato will work just as well as the squash.