Roasted Butternut Squash Salad with Burrata
1 medium Butternut Squash
2 tbsp olive oil
½ tsp chilli flakes
1 ball Burrata
50 g Rocket
Lucy’s Pesto Dressing
- Preheat the oven to 200c / gas 6.
- Cut the squash in half lengthwise and then into 1cm wedges. Place on large baking tray and drizzle over the olive oil. Sprinkle over the chilli flakes and season with salt and pepper. Place in oven and roast for about 30 minutes or until squash is tender and golden brown at the edges.
- Place the butternut on a large serving plate, tear over the Burrata and top with the rocket. Drizzle over the dressing and serve.