Roast squash salad recipe

Name: Roast squash salad recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 butternut squash; 1 cup oil; 1 pinch sea salt and freshly ground black pepper; 1 small dried red chilli; 1 tbsp fennel seeds; 20 slices of Parma ham; 4 handfuls of watercress; 6 tbsp extra oil; 4 tbsp cider vinegar; 1 small block of Parmesan cheese

Servings: persons

1
Preheat the oven to 190C then cut the squash in half.
2
Remove the seeds then cut into quarters.
3
Place the squash on a baking tray and rub all over with the oil, then sprinkle over some salt, pepper, dried chilli and finally the fennel seeds.
4
Roast in the oven for about 30 minutes until soft, then remove and keep warm.
5
Mix together the oil with the cider vinegar to make a dressing, check the seasoning, then gently break up the squash and divide it between four warm plates.
6
Lay the Parma ham slices over the warm squash then scatter over the watercress.
7
Drizzle the dressing over and then finish with shavings of fresh Parmesan and some freshly ground black pepper.

1228

kcal

Calories

122

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 butternut squash, 1 cup oil, 1 pinch sea salt and freshly ground black pepper, 1 small dried red chilli, and more.

Yes, Roast squash salad recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!