Hot glazed butternut squash salad Recipe
Category: Diet Recipes, Easy Diet recipes, Healthy Diet recipes, Low Carb Diet Recipes, Low Fat diet recipes, Vegetarian diet recipes
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This is my favourite salad of all time! Very simple, easy to prepare, bursting with colour and flavour - if you like butternut squash, I hope you’ll love this 
-NB: When the weather takes a turn for the worst and you don’t fancy a salad, you can serve glazed butternut squash as an accompaniment to a main meal, or even use them as an alternative to pasta sheets for a mouthwatering vegetarian lasagne!
Servings: 1
Ingredients:
Mixed salad leaves (whichever kind you prefer. I always choose one with spinach)
Vine tomato, sliced
Green bell pepper, thinly sliced
1 egg, hard boiled
1 small butternut squash
For the glaze:
Olive oil
Clear honey
Paprika
Cinnamon
Salt
Pepper
Directions:
Peel the butternut squash, cut across the rounded end to expose the seeds and scoop them out. Starting from the longer, narrow end, slice the squash into rounds, about 1cm thick. When you reach the rounded end, cut into thick 1cm fingers.
At this point, you should prepare the griddle pan/George Foreman/barbeque. Do not oil the griddle: allow it to get hot, almost to smoking point. Switch on the Foreman about 5 minutes in advance of preparing the glaze.
In a bowl, mix together about 5 or 6 tablespoons of olive oil with 1 heaped teaspoon of paprika, 1 level teaspoon of cinnamon, about 2 tablespoons of clear honey, two pinches of salt (or about 3 twists of the mill if using rock salt), and a pinch of pepper. Mix quite vigorously with a fork so everything combines.
Transfer 2 tablespoons of the glaze to a side plate and coat the squash slices on both sides. Place them on the griddle, turning once after 3 or 4 minutes. You won't need to do this with the Foreman obviously, so leave them for about 8 minutes.
Boil an egg for about 5 minutes. Once cool, peel and slice.
Meanwhile, toss together the mixed salad leaves, sliced tomato and green pepper with a little of the glaze. Just make an extra batch if you don't have enough. Arrange the salad on a plate, add the sliced egg. The squash is cooked when well defined griddle marks appear on the flesh, but they shouldn't feel floppy. Once done, add to the salad with an extra sprinkling of paprika and a tiny drizzle of honey, then serve. Enjoy!
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Tags: Low carb, low fat, Salads, vegetarian
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