Lockdown leftover recipes
As we’re in lockdown across most of the western world and (in the UK at least) being told to go food shopping as little as possible, it’s a great time to reignite our interest in not wasting food and to get creative with our leftovers or dregs of food left in the fridge.
Today, I’ll share with you a delicious recipe my wife made for a light lunch. Beautifully balanced and nutritious which tastes even better than it looks, and I gotta say, it looks great!
Roasted Butternut Squash Salad
- Butternut squash cubes
- Salad leaves
- Cherry tomatoes
- Mixed Seeds (Personal preference)
- Balsamic vinegar
Any other root vegetables would work if you don’t have butternut squash in the fridge; carrots or sweet potatoes for example.
Likewise, you can use any leftover salad you might have, it doesn’t need to be these specific ingredients.
Preheat the oven to 200c
Place the butternut squash in a roasting tin with some oil and mixed herbs.
My wife prefers coconut oil but olive oil would be ok too.
Roast for about 20 minutes until they’re slightly caramelized. Once cooked, leave to cool and get on with assembling your salad.
In a lovely salad bowl, put your leaves, cucumber, and tomatoes. Once the roasted butternut squash is cooled, add that to your salad bowl.
Sprinkle over some mixed seeds and balsamic vinegar.
More recipes to follow.
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After all; I loved it soo much I just had to share it with you!
Mark Aspland is a proud father of two boys, would be amateur actor and green living enthusiast. He has been sharing hints, tips and sustainable living content on his website Sustainability Dad since august 2019.
He now has an army of followers who are like hearted individuals passionate about the environment and how to affect positive change through peaceful action.