The Domestic

Maple roast squash and feta salad

1 butternut squash 4 tablespoons olive oil, plus a little extra to serve Sea salt and cracked black pepper 1 teaspoon chilli flakes 2 tablespoons maple syrup 80g feta 50g rocket leaves 2 x handfuls mixed seeds 60g blueberries 1 Preheat the oven to 200°C, 400°F, Gas 6. Peel and de-seed the butternut squash and chop it into small chunks. Toss them in the olive oil on an oven tray and then roast them for about 20 minutes, or until they are tender and lightly charred. Remove the tray from the oven and sprinkle the roasted squash with the sea salt and freshly ground black pepper, the chilli flakes, and drizzle with the maple syrup. Return the tray of squash to the oven for a further five minutes. Then remove it from the oven and allow it to cool slightly. 2 Divide the feta, the rocket leaves, the mixed seeds and the blueberries between two large bowls. Add the roasted squash, toss everything together, and serve with the extra olive oil.