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Essential Butternut Squasheach
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£1.60Price per unit
£1.60 eachThis warm butternut squash salad is complemented by the creamy chunks of goats' cheese, crunchy red chicory leaves and sweet pecans.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the oven to 220˚C, gas mark 7. Toss the squash slices with the 1 tbsp olive oil and spread out on a large baking tray. Sprinkle with the chilli flakes, season and roast for 25-30 minutes, turning halfway, until golden in places. Put the pecans on a separate baking tray and add to the oven for the final 5 minutes of roasting.
For the dressing, whisk together the extra virgin olive oil, lemon zest and juice.
Arrange the roasted squash (it can be hot from the oven or cooled to room temperature) and sliced chicory leaves on individual plates or a large serving plate. Scatter over the cranberries and toasted pecans, dot over the goats’ cheese, then spoon over the dressing. Grind over some black pepper and serve immediately.
For extra sweetness, try adding some finely sliced apple or pear in place of the cranberries.
Typical values per serving when made using specific products in recipe
Energy | 1,359kJ/ 347kcals |
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Fat | 20.9g |
Saturated Fat | 5.3g |
Carbohydrates | 27.9g |
Sugars | 16.5g |
Fibre | 7.3g |
Protein | 8.2g |
Salt | 0.58g |
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£1.60Price per unit
£1.60 each0 added
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£8.00Price per unit
80p/100ml0 added
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£1.70Price per unit
63p/10g0 added
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£2.75Price per unit
£18.34/kg0 added
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£12.65Price per unit
£1.27/100ml0 added
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35pPrice per unit
35p each0 added
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£1.65Price per unit
£11.79/kg0 added
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£3.75Price per unit
£20.84/kg0 added
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£2.25Price per unit
£22.50/kg