Roasted Butternut Squash, Courgette & Feta Salad

More summer salad inspiration for you - this is easy to make ahead of time, delicious served warm or room temperature and stores well for extra meals during the week. 

1 large butternut squash
2 courgette
1 cup feta cheese, crumbled
1/4 cup pine nuts, toasted
Mint leaves

Peel the squash and cut into 1/2cm thick half moons (remove all seeds). Trim the ends of the courgette and slice in half lengthwise and then into 4 slices. Place on oiled (light olive oil/avocado oil) parchment paper and bake in the oven until tender. You can grill it at the end for a minute or two. Arrange on a platter and sprinkle with feta, pine nuts and mint leaves. Dress with extra virgin olive oil and balsamic vinegar.

Although technically a fruit, butternut squash is packed full of vitamins and minerals. One serving (200g / 1 cup) provides:
*7g fibre
*Vitamin A: 457% of RDI
*Vitamin C: 52% of RDI
*Potassium: 17% of RDI
*Magnesium: 15% of RDI