Meal Planner

Butternut Squash Salad


Preparation time: 15 minutes

Cooking time: 20 minutes


Serves: 7 people

  • 2 tbsp Honey
  • 2 tbsp Olive Oil
  • 1 pinch Pepper
  • 1 pinch Salt
  • 2 kg SuperValu Butternut Squash
    (about 2 squash)
  • 200 g SuperValu Feta Cheese
  • 1 - SuperValu Pomegranate
  • 100 g SuperValu Rocket Leaves


  1. Preheat the oven to 200°C/gas mark 6. Peel the squash, remove the seeds and cut into 1cm dice. Toss in a bowl with the oil and honey and season with salt and pepper. Tumble onto a baking tray in a single layer and roast for 20 minutes, tossing halfway through. Cut the pomegranate across the middle. Hold each pomegranate half over a bowl and use a wooden spoon to bash the top, allowing the seeds to drop out into the bowl. Allow the squash to cool, then transfer to a serving bowl. Crumble over the feta cheese and mix gently with the rocket and pomegranate seeds before serving.

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