A fun, healthy and tasty autumnal salad to share! Wedges of butternut squash roasted in smokey paprika and served loaded with beans, charred corn, lots of feta and lime and coriander. I tried charred corn in a restaurant recently and loved how a little bit of charring brings out the most amazing depth of flavour to the corn. I never throw away the seeds from the squash, but roast them alongside the flesh and they make a great crunchy topping. I like to serve this all together in one central platter on the table, and everyone can dig in and take what they want. You could serve on its own or alongside some grilled meats, tortillas or a selection of salads.
NOTE: portion size = 2 as a main, 4 as a side and part of a meal