olive oil, white wine vinegar and Dijon mustard. Add the cooled butternut squash, cooked buckwheat, kale, cranberries, and feta cheese. Toss gently to combine. The post Butternut Squash Salad with ...

Just roast cubed butternut squash with some olive oil until tender. Blend the roasted squash with vegetable broth, sauteed ...

Place individual flatbreads on a baking sheet and drizzle each with olive oil. Top each flatbread with roasted butternut squash, caramelized onions and feta cheese. Sprinkle with black pepper.

Boil the butternut squash for 10 min ... and tomatoes – taste - adjust with seasoning. 11. Then crumble feta the salad and top with pine nuts and any leftover dressing.

Slice the squash into 1 inch slices; if using butternut squash you can leave the skin on. Drizzle in a little olive oil and season with salt/pepper. Roast in pre-heated oven 200°C fan for 20-30 ...