Spicy Squash Salad

Ingredients

• 800g butternut squash
• 80g spring onions
• 4 garlic cloves
• 5 sprays Fry Light
• ½ tsp fennel seeds
• 1 tsp/cumin seeds
• 1 tsp coriander seeds
• 1 tsp curry powder
• 45g reduced fat salad dressing

Method

Preheat the oven to 220°C (425°F, Gas Mark 7).

• Peel, de-seed and cut the butternut squash into chunks. Trim and halve the spring onions.
• Lightly crush the fennel, coriander and cumin seeds.
• Place the squash, onions and garlic into a large roasting tin and spray with oil.
• Sprinkle over seeds and roast for 30 minutes until charred and tender.
• Pop the garlic cloves from the skins, mash and stir into the dressing with the curry powder. 
• Pour the dressing over the vegetables and toss to mix.

Can be served warm or cold.