Butternut squash, corn and avocado salad

This is the perfect salad as the weather starts to cool down. Warm roasted butternut squash with chick peas and corn topped with perfectly ripe avocado and spring onions.

Check out our easy to follow video below.

Method

1. Slice the butternut squash in half, remove the seeds and discard them. Then chop into 1 inch size cubes and add them to the baking dish along with the sliced red pepper and chickpeas.

2. Add the oil, garlic, paprika, salt and pepper to the dish and mix everything together with your hands.

3. Place the baking dish in the oven for 25 minutes until the butternut squash is tender.

4. Remove the corn from the husk using a sharp knife. Hold the husk vertically and run the knife as close to the husk as possible, slicing off the corn. Rotate the husk until all the corn has been removed.

5. Add in the sweetcorn and chilli and roast for a further 10 minutes.

6. Remove the dish from the oven and add in the spinach straight away and mix through. Tip all of the ingredients onto a serving dish and top with the avocado, spring onions, a squeeze of lemon juice and an extra drizzle of olive oil if desired.