Roast Squash, Chilli and Spinach Salad with Peanut and Ginger Dressing

Preparation info
  • Serves


    as a side dish
    • Difficulty


Appears in
Food for Friends

By Levi Roots

Published 2010

  • About

I love the sweet heat of chilli against the clean taste of healthy spinach and squash. Peanuts (from a packet is fine) finish off the whole salad beautifully. Try this with spicy roast chicken or pork.


  • 1 kg (2 lb 4 oz) butternut squash, halved, deseeded and cut into 1cm (½ in) wide slices


  1. Preheat the oven to 200°C/400°F/gas mark 6.
  2. Place the squash on a baking sheet. Drizzle with the oil, season, then sprinkle with the sugar. Turn over with your hands, making sure the squash gets well coated with the oil.