Roasted Butternut Squash Salad

Today, we embark on a gastronomic expedition to celebrate the delectable marvel that is the “Roasted Butternut Squash Salad.” Prepare your palates, for this salad is about to take us on a journey both nutritious and delightful.

Ingredients:

• 500g butternut squash, peeled and diced
• 100g feta cheese, crumbled
• 50g pumpkin seeds
• Mixed salad leaves
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper

Instructions:

1. Toss the butternut squash in olive oil, salt, and pepper. Spread on a baking tray and roast at 200°C until golden and tender.
2. On a plate, lay out the salad leaves. Top with roasted squash, crumbled feta, and pumpkin seeds.
3. Drizzle with balsamic vinegar and serve.
4. The butternut squash, with its nutty and sweet undertones, seamlessly adapts to various culinary treatments, from the warmth of soups to the heartiness of risottos, or the freshness of salads. As autumn cascades around, let’s celebrate this seasonal marvel in all its golden glory. Bon appétit!