Spiced Butternut Squash Salad

Spiced Butternut Squash Salad 

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Lightly spiced and roasted squash is deliciously sweet and tangy when coated in a mild curry dressing. Tip - Pumpkin would work equally well in this recipe.

800 g butternut squash, peeled and cut in 3cm or 1 1/4 in chunks
1 portion spring onions, bunch of, trimmed and halved
5 spray low-fat cooking spray
4 clove garlic
1 1/2 g fennel, lightly crushed
1 teaspoon fresh coriander, seeds, lightly crushed
1 teaspoon cumin seeds, lightly crushed
3 tablespoon fat-free salad dressing
1 teaspoon curry powder, mild

1. Preheat the oven to 220C/425F/gas mark 7. Place the butternut squash, spring onions and garlic in a large roasting tin. Spray with the cooking spray and sprinkle with the seeds. Roast for 30 minutes until tender and charred.
2. Pop the garlic cloves from the skins, mash and stir into the dressing with the curry powder. Pour over the vegetables and toss to mix. Serve warm or cold.