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

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