Roasted Butternut squash and avocado salad with rocket leaves in a raspberry and lemon dressing
Preheat the oven to 180C
Cut the butternut squash in half and remove the seeds. leaving the skin on (its like potato skin, its great when roasted)
Chop the squash into chunks and place on a metal roasting tray.
Sprinkle and rub the Moroccan spices (I use one called Rasa el Hanout) all over the chunks and drizzle with olive oil. Bake for 30 mins or until the squash is roasted and golden.
Remove the roasted squash form the metal try and allow to completely cool.
While the squash is cooling, peel and core the avocados and cut into chunks. Squeeze the juice of a lemon all over the avocados (to stop them going brown)
Now assemble the salad.
Add a large handful of rocket leaves to a salad bowl (in the photo I also put some toasted pine nuts I had left over from another salad).
Add the avocado and the squash chunks to the salad bowl and mix.
Add 2 tablespoons of the raspberry vinegar and the juice of one lemon to the salad and mix. If you haven’t got raspberry vinegar, a simple classic vinaigrette is just as good.
Ready to serve.
Ingredients 
Raspberry vinegar 
chop the squash in half remove the seeds and chop into chunks 
place the squash onto a metal roasting tray and coat in the spices 
drizzle with olive oil and roast until golden 
Allow the squash to completely cool 
peel and remove the stone from the avocados 
chop into chunks and cover in lemon juice 
add the rocket to the salad bowl 
add the squash and avocado to the bowl 
mix throughly 
add the raspberry vinegar and a juice of a lemon and mix 
ready to serve
Roasted Butter Squash and Avocado Salad with a Raspberry dressing
Ingredients
- 2 avocados
- 1 butternut squash
- 240 g Rocket
- 2 tbsp raspberry vinegar
- 2 lemons
- 2 tbsp rasa el hanout spices
Method
- Roasted Butternut squash and avocado salad with rocket leaves in a raspberry and lemon dressingPreheat the oven to 180C
- Cut the butternut squash in half and remove the seeds. leaving the skin on (its like potato skin, its great when roasted)
- Chop the squash into chunks and place on a metal roasting tray.
- Sprinkle and rub the Moroccan spices (I use one called Rasa el Hanout) all over the chunks and drizzle with olive oil. Bake for 30 mins or until the squash is roasted and golden.
- Remove the roasted squash form the metal try and allow to completely cool.
- While the squash is cooling, peel and core the avocados and cut into chunks. Squeeze the juice of a lemon all over the avocados (to stop them going brown)
- Now assemble the salad.Add a large handful of rocket leaves to a salad bowl (in the photo I also put some toasted pine nuts I had left over from another salad).
- Add the avocado and the squash chunks to the salad bowl and mix.
- Add 2 tablespoons of the raspberry vinegar and the juice of one lemon to the salad and mix. If you haven't got raspberry vinegar, a simple classic vinaigrette is just as good.Ready to serve.