Ingredients
1 butternut squash, peeled, halved and seeded
2tbsp olive oil
Salt and freshly ground black pepper
A handful of rocket OR baby leaf salad
2tbsp Pomegranate Seeds
1tbsp balsamic vinegar
small amount of stilton cheese
Preparation
Preheat the oven to 200C/gas mark 6. Cut the squash into wedges or rough chunks. Preheat a roasting tray in the oven with a couple of tablespoons of olive oil. Season the squash and roast them for about 30 minutes, turning them halfway through cooking.
Cut and seed a pomegranate place seeds to one side. Use a little of the pomegranate juice to make a dressing. Mix the juice with a little oil and vinegar until it tastes just right.
