Rosemary Roasted Squash And Sautéed Mushroom Salad

• 1/2 a butternut squash
• 1 plate of spinach
• 1 small zucchini
• 5 chestnut mushrooms
• a dozen cherry tomatoes
• a handful of pine nuts
• a handful of pumpkin seeds
• a handful of pomegranates
• 1 limes
• rosemary
• olive oil
• salt

1. Start by slicing the squash into slices a few cm's thick, the cut the skin of each one before chopping them into bite sized cubes. Place these in a 200C oven with 2 teaspoons of dried rosemary, olive oil and salt. Roast for about twenty minutes, until they're nice and tender.
2. While these cook chop the cherry tomatoes into quarters and the zucchini into thin half moons.
3. Fill your plate with spinach before adding the tomatoes, zucchini and pomegranates.
4. Peel the mushrooms and chop them into bite-sized slices, saute them in a frying pan with olive oil, rosemary and salt. This should take 5-6 minutes, until they brown and become wonderful soft and tender. Add these to the salad plate.
5. In the same pan cook the pine nuts and pumpkin seeds, this way they'll absorb all the delicious aromas of the rosemary and mushrooms. These will take 2-3 minutes to cook, then sprinkle them over the salad. Once the butternut squash is cooked add this to the salad too.
6. Pour over one juiced lime, sprinkle some salt, mix up and then enjoy,

spinach, zucchini, mushrooms, cherry tomatoes, nuts, pumpkin seeds, limes, rosemary, olive oil, salt

Taken from www.epicurious.com/recipes/member/views/rosemary-roasted-squash-and-sauteed-mushroom-salad-51523801 (may not work)