Autumn Salads: Roasted butternut squash, ricotta, pomegranate & toasted pine nuts on a bed of baby w
A beautiful autumn salad that is both healthy and comforting, I like to enjoy it when the butternut squash is still warm and if you are feeling a little naughty you can add a spash of sage butter which enhances the flavour and butteryness of the squash and adds a gorgeous woody flavour. Ingredients: x1 Butternut squash sliched into wedges x1 Handful of baby leaf watercress 110g Pomegranate seeds 90g Pine nuts 90g Ricotta Olive oil Salt & Pepper Sage butter (optional): 20g Fre
