ROASTED BUTTERNUT & WHOLE OAT SALAD

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ROASTED BUTTERNUT & WHOLE OAT SALAD

Ingredients:

> 1 butternut squash, peeled, emptied and cut into small cubes
> Fresh rosemary sprigs
> Mix of 5 spices
> Ground nutmeg
> Olive oil
> 500 gr whole oats, cooked as per the instructions on the package
> 4-5 small red onions, sliced lengthwise
> 8 tbsp olive oil
> Juice of 1 ½ lime
> Fresh estragon, chopped
> Chives, chopped
> Espelette pepper powder
> Salt & pepper

1 | Preheat the oven to 200C (turning fan).

2 | Spread the butternut cubes on a baking sheet covered with parchment paper.

3 | Drizzle with olive oil.

4 | Season with salt, pepper, 5 spices and nutmeg.

5 | Add the rosemary sprigs on top.

6 | Roast until golden brown (approximately 25-45min).

7 | Spread the onions on a baking sheet covered with parchment paper.

8 | Drizzle with olive oil and add some rosemary.

9 | Put in the over with the butternut squash for approximately 15 min (until golden brown).

10 | Mix all of the remaining ingredients in a bowl. Add the roasted butternut squash and onions and toss.

› Serve as a main meal or as a side.

› Enjoy !