Anna has planted a lot of herbs in our garden and it has afforded us numerous opportunities to boost the flavours of our dishes with fresh herbs.  We had a roasted butter nut squash salad the other night which was straightforward to make and used fresh rosemary and lemon thyme from the herb patch.

What do I need to make it?

• 1 butter nut squash
• 2-3 sprigs of rosemary
• Small handful of lemon thyme
• Bag of mixed salad leaves
• 3 tbsp olive oil
• 2 tbsp sherry vinegar
• Salt and pepper to taste

How much will I make?

Serves 4

How do I make it?

Split the butter nut squash in half and scoop out the seeds.  Drizzle 1 tbsp of olive oil and rub through the squash before dressing with rosemary and lemon thyme.  Sprinkle some salt and pepper and bake in a 180 degree pre heated oven for 40-45 minutes.  Check on the squash with a skewer and ensure it is cooked through (needs to still be firm and not mushy).  Place leaves in a salad bowl and drizzle remaining olive oil, sherry vinegar and a pinch of salt and pepper.  Remove squash from oven and peel the skin away and chop into bite size cubes.   Place leaves in serving dish and add a generous portion of the squash.