Details
Method
Preheat the oven to 200oC. Toss the butternut squash in the rapeseed oil, season and arrange on a baking try. Roast until the butternut squash is tender and lightly browned. Should take around 25 to 30 minutes.
Leave to cool and then mix with the other salad ingredients and a good drizzle of Mango & Chilli dressing.
