Hot Maple Butternut Squash Salad Bowls

• servings: Serves 2
• total time: 1 hour

Ingredients

Autumnal salads are here, and this is one of my favourites. Sweet, sticky, roasted butternut with a kick of spice, perfect for keeping you warm. Swap goat’s cheese for feta if you like, and add an extra portion of protein to boost if needed.

Approx 490 kcal & 23g protein

400g butternut squash, peeled and cut into 2cm cubes

1 small red onion, diced

1 × 400g tin chickpeas, drained (about 240g)

1 tsp olive oil

1 tbsp maple syrup

½ -1 tsp chilli flakes

3 slices of Parma ham, torn

6 fresh sage leaves, torn

60g of flat-leaf parsley, finely chopped

50g soft goat’s cheese, crumbled

Vinaigrette: 2 tsp wholegrain mustard, 2 tsp maple syrup, 1 tbsp vinegar (apple cider or white wine), 1 tsp olive oil, pinch chilli flakes, salt and black pepper

Directions

Heat the oven or airfryer to 200°C fan. Toss the squash, red onion and chickpeas with 1 tsp oil, 1 tbsp maple, chilli flakes and a good pinch of salt and pepper on a large tray. Roast for 20 minutes, stirring once. Scatter over the torn Parma ham and sage and roast for a final 10–15 minutes until the squash is tender and golden and the ham is crisp. Tip into a mixing bowl and cool for 5 mins. Whisk the vinaigrette ingredients and season to taste. Toss the roasted veg with the parsley, dressing and the cheese, divide between bowls.

Air fryer method: Preheat to 200°C. Air fry the squash, onion and chickpeas for 15 minutes, shaking halfway. Add the Parma ham and sage and cook 6-10 minutes more until the squash is tender/caramelised and the ham crisp. Toss with parsley and the goat’s cheese, dress lightly.

To store: Keeps well for 3–4 days in the fridge undressed. Store the roasted base and vinaigrette separately; add dressing before serving.