This dish came about after Mr H, baby H and I visited my brother in Sydney in December last year. While we were out there we went to some amazing middle eastern restaurants, and butternut squash (or pumpkin) seemed to be on the menu everywhere, so I kinda got into it in a massive way. That and acai bowls, but that’s a different story for a different recipe. 

When we got home, the first week back was a killer. Baby H was jetlagged beyond belief, plus she was teething and to top it all off she picked up a cold on the plane which she kindly gave to Mr H and I, so we spent most of that week hibernating at home.

My body was really craving lots of warming winter veggies and I felt super inspired by all the amazing food I’d had on holiday so I came up with this salad and I’ve honestly been obsessed with it ever since. It’s so nourishing and delicious, and personally I think it’s just as tasty whether you have it hot or cold, which is great as the recipe makes lots so I often have the leftovers for lunch  the day after I’ve made it. I can’t wait for you to try it!

Serves 3-4

Ingredients

• 1 large butternut squash
• 2 large red onions
• 2 tbsp olive oil
• 100g mixed leaves
• 1/3 cup pine nuts
• 1 tbsp ground cumin
• Salt and pepper, to taste

For the dressing

• 2 tbsp tahini
• 2 tbsp water
• 1 tbsp lemon juice

First, preheat your oven to 180C and roast the pine nuts on a baking tray for 15 minutes until golden. While they are cooking, peel the butternut squash and cut it into chunks. Peel the onions and roughly slice them, then place them and the butternut in a bowl and toss with the olive oil, cumin and salt and pepper. Place the veggies on a baking tray and bake for around 35-40 minutes, until the onions are soft and the butternut is starting to go a little crispy around the edges.

To make the dressing, just pop the ingredients in a bowl and stir well until smooth. Pop the leaves on a plate and top with the veggies, then drizzle the dressing on top and sprinkle on the pine nuts.

Love, Mrs H xx