Roast squash salad recipe

• 1 butternut squash
• 1 cup oil
• 1 pinch sea salt and freshly ground black pepper
• 1 small dried red chilli
• 1 tbsp fennel seeds
• 20 slices of Parma ham
• 4 handfuls of watercress
• 6 tbsp extra oil
• 4 tbsp cider vinegar
• 1 small block of Parmesan cheese

1. Preheat the oven to 190C then cut the squash in half.
2. Remove the seeds then cut into quarters.
3. Place the squash on a baking tray and rub all over with the oil, then sprinkle over some salt, pepper, dried chilli and finally the fennel seeds.
4. Roast in the oven for about 30 minutes until soft, then remove and keep warm.
5. Mix together the oil with the cider vinegar to make a dressing, check the seasoning, then gently break up the squash and divide it between four warm plates.
6. Lay the Parma ham slices over the warm squash then scatter over the watercress.
7. Drizzle the dressing over and then finish with shavings of fresh Parmesan and some freshly ground black pepper.

butternut squash, oil, salt, red chilli, fennel seeds, ham, extra oil, vinegar, parmesan cheese

Taken from www.lovefood.com/guide/recipes/18778/roast-squash-salad-recipe (may not work)