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MissMuppet

Preparation time 30 mins to 1 hour
Cooking time 30 mins to 1 hour

Ingredients
1 small pumpkin or butternut squash, seeded and quartered
salt
freshly ground black pepper
olive oil for basting
250g/8¾oz frozen chestnuts
1 red pepper, seeded and sliced
2-3 sticks celery, sliced
150g/5¼oz cup mushrooms, sliced
1/3 cucumber, diced
For the dressing
3cm/1.5in fresh ginger, grated
2-3 cloves garlic, crushed
1 tbsp poppy seeds
1 tbsp sesame seeds
4 tbsp olive oil
3 tbsp sesame oil
3 tbsp dark soy sauce

Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Roast the pumpkin, sprinkled with salt and pepper and drizzled with oil, for 20 minutes, then add the frozen chestnuts and roast for a further 15 minutes.
3. Leave to cool.
4. If using butternut squash, roast for 30 minutes before adding the nuts.
5. Scoop or chop the pumpkin or butternut squash into bite-sized pieces.
6. Mix with the chestnuts and the remaining prepared vegetables.
7. For the dressing, whisk the dressing ingredients together, pour over the salad and toss well before serving.
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Positive Change

Nannyp · Posted: Fri Oct 12, 2007 3:27 pm Post subject:

Thanks Jo...you're doing a great job...I'll have all the recipes I need once there is just Mark and me and a long winter of cooking

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