Roasted Squash, Hazelnut, Chilli + Rocket Salad (serves 2 or 4 as a side)

Ingredients:

1 butternut squash  

large handful rocket

100g hazelnuts (toasted)

50g pumpkin seeds (toasted)

2 red chillies

2 cinnamon sticks

olive or avocado oil for roasting

Preheat the oven to 180C. Peel, de-seed and chop the squash into 2cm cubes and finely chop and de-seed the chillies. Add the squash and chillies to a roasting dish, drizzle with oil, season with salt + pepper and add the cinnamon sticks, mix well. Roast until the squash starts to turn golden and soft, but not soo much that it starts to shrink (about 30 - 40minutes).

Once in the oven you can toast the seeds. Put the hazelnuts and pumpkin seeds onto separate trays and add to the oven. Keep a close eye, the pumpkin seeds will likely toast quicker (about 8 mins), and the hazelnuts a little longer. Pull out the oven when they start to gently brown and leave to cool. Once cooled you can use a pestle and mortar to break up the hazelnuts into rough pieces. You can also use a blender for about 5 seconds (they will blend small very quickly). You can also add to a sandwich bag and smash with a rolling pin.

Once the squash is cooked, add to a salad bowl with the nuts, seeds, rocket and a little drizzle of olive oil to finish.