Ingredients:
Serves 4 as a side
1 butternut squash, skinned & cut into 1cm cubes 1 tbs honey 1tsp cinnamon
1/2 Savoy cabbage shredded
50g butter
50g cooked chestnuts, roughly chopped
50g dried cranberries
3tbs Olive oil
1tbs Sherry vinegar
Mixed salad leaf
Method:
1. mix the cubed squash with the honey, cinnamon, a little oil & a sprinkle of sea salt. Roast at 180* for 20 minuets, or until completely soft in the centre. Cool to room temperature
2. Melt the butter in a frying pan and add the shredded cabbage along with a pinch of salt & small splash of water. Fry, stirring regularly until completely cooked. Cool to room temperature 3. Put the cranberries in a pan & cover with water. Bring to the boil then remove & drain. 4. Whisk together the 3tbs olive oil & 1tbs sherry vinegar. Season with a little salt & freshly ground pepper to taste.
5. Combine the salad leaves, squash, cabbage & half the chestnuts & half the cranberries
6. Serve in an appropriate bowl and garnish with the remaining cranberries & chestnuts & drizzle the dressing over
