Roast Squash, Asparagus, Parmesan and Basil Salad

As the winter nights draw in I still want my steak with salad so I tend to have 'hot' salads. Sometimes with stir fried baby gem lettuce, sometimes just a couple of complimentary vegetables. Here I have roast butternut squash (skin on), with asparagus. Parmesan adds a salty note and basil adds a little floral note. Pine nuts also work well with this. 

Added to a medium rare fillet steak, with a spoonful of hot horseradish. Delicious! And only takes 40 mins to cook.

Ingredients:    (Serves 2)

Half a small butternut squash (small cubes)
half a white onion, chopped, large
2 cloves garlic, slicked thickly
1 tbsp. olive oil
125g asparagus, trimmed and halved
handful grated parmesan
a few basil leaves, torn


Method: 

Set the oven to 200 C. Put the squash and onion into a roasting tin and drizzle with the oil. Cover with foil and roast for 20 mins. Take out of the oven, add the garlic and asparagus and shake the pan. Leaving off the foil this time, put back in the oven for another 20 mins. 

Serve on a plate or platter and scatter over the parmesan and basil. Lovely with a good steak but also stands up on its own as a lunch.