1 x Butternut Squash
10 cherry tomatoes, halved
2 tbsp pumpkin seeds
Juice of 1 lemon
Ground black pepper
Slice butternut squash in half lengthways and remove seeds.
Brush oil over the squash and roast for 45 minutes.
Add salad ingredients to a mixing bowl, season.
For the last 10 minutes of roasting, add pumpkin seeds to baking tray, and mix with existing oil, if desired. Otherwise add to salad raw.
Plate up and enjoy!
This one is a godsend all year round! Hearty on your tastebuds but light on your tum.