Serves 4

Ingredients

1 butternut squash (choose one with a long ‘neck’)
2 tbsps olive oil
1 red onion, finely sliced
1 clove garlic, minced
8oz / 225g / 1 cup mixed tomatoes, quartered (use red and yellow cherry, and baby plum)
16 black olives (approx.), stoned and sliced.
Small sprig basil leaves

For the salad:

Rocket
Tomatoes
Spring onions
Radish
Pepper
Juice of a lemon
Salt and freshly ground black pepper

Preparation Method

1 Preheat the oven to 190°C / 375°F / gas mark 5 and cover a baking tray with parchment paper.
2 Cut the squash in half, to separate the stem section from the round base. Peel the stem section and cut off eight rounds, about ¼ inch / ½cm thick.
3 Arrange the rounds on the baking tray and brush with 1 tbsp of the oil, then bake for around 40 minutes, turning halfway through.
4 When the squash is almost ready, make the salsa. Heat the oil in a pan and sauté the onion until softened. Add the garlic and cook for another 1-2 minutes.
5 Add the tomatoes and olives and warm through for a couple of minutes.
6 Spoon the warm salsa on top of the butternut squash rounds; garnish with the basil leaves.

6 Serve with a fresh, crisp salad made from the ingredients listed, or those of your own choice, dressed with lemon juice and seasoned.