• 1 bag of Spinach Watercress Rocket

1 small butternut squash
1 tbsp organic olive oil,
1/2 tbsp balsamic vinegar
50g organic goats cheese
50g pumpkin seeds lightly toasted
Salt & pepper to season

"Preheat oven to 220ºC/gas mark 7. Halve the butternut squash, remove the seeds & peel. Slice into 2cm
chunks & toss in the olive oil. Season & spread onto a baking tray. Roast for 25mins, until tender & starting to
brown. In a large bowl, add the butternut squash to the organic salad leaves & balsamic vinegar. Lightly toss
together. Crumble in the goats cheese.
Serve with a scattering of the toasted pumpkin seeds & some organic crusty bread"