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Preheat your oven to 200°C (400°F). While the oven is heating, peel and slice the butternut squash into 1/2 inch thick pieces.
In a bowl, toss the butternut squash slices with olive oil, a pinch of salt, dried chilli flakes (to taste), and a generous drizzle of maple syrup until evenly coated.
Spread the coated butternut squash in a single layer on a baking sheet. Place in the preheated oven and roast for 25-30 minutes, or until caramelized and tender, flipping halfway through.
While the squash is roasting, prepare the salmon fillets by seasoning them with salt and pepper. Place them on a lightly oiled baking tray.
Put the salmon in the oven and bake for 12-15 minutes, or until the salmon flakes easily with a fork. The salmon can be added to the oven during the last 12-15 minutes of the squash roasting time.
Heat a skillet over medium-high heat with a tablespoon of olive oil. Add the trimmed green beans and sauté, stirring occasionally, until they are blistering and tender, about 5-7 minutes.
To serve, arrange the roasted butternut squash and blistered green beans on a plate. Place the baked salmon fillet on top, and drizzle any remaining maple syrup from the squash over the salmon.
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