Super easy prepare ahead salad



1 butternut squash, unpeeled

20g fresh sage leaves

2 tbsp olive oil

70g pine nuts



2 tbsp olive oil

1 tsp dijon mustard

1 tsp runny honey

Juice of 1 lemon


1. Preheat oven to 200C. Deseed th esquash and cut into bite-sized pieces. Put the squash in a large roasting tin with the sage leaves, oil and toss. Roast for 45 – 50 minutes until cooked.

2. While the squash is roasting toast the pine nuts either in a frying pan or on a baking tray in the oven.

3. Whisk all the dressing ingredients together and toss through the roasted squash while still warm. Scatter over the pine nuts and serve warm or at room temperature.


Source: Fay Ripley, What’s for dinner