Roasted butternut is a winner on any menu in my opinion but in warm weather it seems best served in a salad. The pumpkin seeds can be roasted with the butternut or added raw as a sprinkle on top of the salad. A seed mix is also an option.
As a side for a braai, a quickly seared steak, a homemade burger patty or grilled fish, the roasted butternut salad is quick to prepare and a simple way to boost the nutrient quality of an easy meal.
A large portion of butternut makes for a nutrient and flavour dense starch substitute. We need carbohydrate energy but is important to stay away from highly refined, white starches and fried chips. Butternut will offer more fibre than a white bread roll, a popular braai starch.
Roasted Butternut, Rocket & Pumpkin Seed Salad Recipe
By July 3, 2013Published:
- Yield: 4 Servings
- Prep: 15 mins
- Cook: 25 mins
- Ready In: 40 mins
Serve with grilled hake and wholewheat cous cous
- 1 medium butternut peeled and cubed
- 1 tablespoon canola oil / olive oil
- 1 teaspoon vegetable spice of choice
- 1 small bag rocket
- 1/4 small ice burg lettuce washed and torn
- 1 round low fat feta
- 1/4 cup raw pumpkin seeds
- Place the butternut cubes in an oven proof dish, coated with non-stick spray. Add a tablespoon of canola or olive oil and toss to coat all the pieces. Sprinkle with vegetable spice. Bake at 180 C for 25 minutes.
- In the mean time, add lettuce and rocket to a salad bowl and crumble the feta over the leaves.
- When the butternut has cooled for a few minutes, add it to the salad bowl and toss. Sprinkle the pumpkin seeds over the salad and serve.