Roasted butternut salad with cranberries and goats cheese
1 whole butternut, halved and then sliced into 2cm slices
100g dried cranberries
Some soft goats cheese
Fresh flat leafed parsley
Juice of ½ lemon and zest
1 tablespoon extra virgin olive oil
Place the butternut squash pieces onto greased baking paper upon a baking tray. Add a little S&P and lemon juice. Bake in the oven for 30-40 minutes at 180 degrees, or until golden. Place onto a serving dish, top with good quality olive oil, mix in a handful roughly chopped flat leaf parsley, the cranberries and top with small pieces of soft goats cheese.