GRILLED BUTTERNUT SQUASH WITH GREEN CHILLI & LIME
SERVES 8 AS PART OF A MEAL / PREPARATION 15 MINUTES / COOKING 30 MINUTES
With oven space at a premium at Christmas, I like to do raw or grilled salads. Grilling can be done earlier in the day. If you like a little crunch to the butternut, leave it undressed until just before serving, or dress early and allow the flavours to infuse and mellow.
1 large butternut squash, peeled, seeds removed grated zest and juice of 1 lime 1 green chilli, deseeded, finely chopped 3 tablespoons extra virgin olive oil
Using a mandoline, thinly slice the butternut. Heat a grill plate (or barbecue) and grill for a few minutes on each side. Cool on a rack. This can be done earlier in the day. Mix the lime juice, zest, chilli and oil. When ready to serve, mix the butternut with the dressing and season to taste.