Canadian Maple Roasted Squash Salad with Toasted Pumpkin Seeds

Shopping list

• 600 g butternut squash, peeled and diced — 1.5 cm cubes

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• 2 tbsp maple syrup

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• 3 tbsp olive oil — divided

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• 0.5 tsp salt

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• 0.25 tsp black pepper — freshly ground

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• 40 g pumpkin seeds

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• 100 g rocket — washed

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• 2 tbsp lemon juice — freshly squeezed

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• 1 tsp Dijon mustard

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• 1 clove garlic clove — crushed

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Step by step

1. 1

   Preheat your oven to 200°C (180°C fan).

2. 2

   Toss the butternut squash cubes on a baking tray with 1 tablespoon olive oil, maple syrup, salt and black pepper until evenly coated.

3. 3

   Roast for 25– 30 minutes, turning halfway, until golden and tender at the edges.

4. 4

   Meanwhile, toast the pumpkin seeds in a dry frying pan over medium heat for 3– 4 minutes, shaking often, until lightly browned and fragrant. Set aside.

5. 5

   In a small bowl, whisk together the lemon juice, Dijon mustard, crushed garlic and remaining 2 tablespoons olive oil to make the dressing. Season to taste.

6. 6

   Arrange the rocket on a serving platter, scatter over the warm roasted squash and toasted pumpkin seeds.

7. 7

   Drizzle the lemon dressing over the salad and serve immediately.