Recipe for Winter Squash Salad 
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Yield:
4
Ingredients:
Amount Ingredient
125 gm onions
2 clv garlic
225 gm yellow butternut squash
2 tbl chopped fresh herbs such as chives mint or flatleaf parsley
225 gm courgettes
225 gm plum tomatoes
1 x salt and freshly ground black pepper
50 gm cheese such as feta
50 gm chopped black and green olives
75 ml olive oil
Instructions:
Instructions: Finely slice the onions squash courgettes and tomatoes.

Crumble the cheese.

Heat 2 tbsp oil in an ovenproof pan and fry the squash for 3 to 4 minutes or until softened and golden.

Remove and set aside.

Add the crashed garlic and onions to the pan and cook slowly for 5 minutes on the simmering plate then transfer to the simmering ovenfor a further 10 minutes.

Spoon the sliced squash courgettes and tomatoes into an ovenproof dish or tin and top with the onions and garlic herbs seasoning and remaining oil.

Cover with foil and cook on the grid shelf on the floor of the roasting oven.

After 15 minutes uncover and cook for a further 30 to 40 minutes until tender.

Serve on individual plates sprinkled with the olives and crumbled cheese. Accompany with warm crusty bread.

During late autumn and winter an ever increasing variety of squash and pumpkins is available. Many have labels to help you choose a suitable variety and most can be roasted sauteed boiled and fried.

Serves 4

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