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Japanese pumpkin salad


For the dressing

Preparation 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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This recipe is from...

Veg Talk bbc_radio_four Veg Talk

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