Roasted squash & pearl barley salad with pumpkin seeds & dried cranberries

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Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
The Ginger & White Cookbook

By Tonia George

Published 2014

  • About

This is a really filling winter salad. Roasted squash is one of our favourite ingredients, but it does need to be lightly spiced and cooked to the point where it loses its starchiness and becomes sweet. If you can’t find dried cranberries, any other dried fruit will do, even some sultanas.

Ingredients

  • 700 g butternut squash, peeled and cut into 4cm cubes
  • 4 tbsp extra virgin olive oil
  • 1

Method

Preheat the oven to 220°C/fan 200°C/gas mark 7.

Put the squash into a roasting tin, sprinkle with the olive oil, cinnamon, chilli flakes and seasoning, then toss well. Roast fo