Host a special Sunday lunch

Autumn salad of roasted squash with serrano ham and Manchego cheese

TAKES 45min SERVES 6

INGREDIENTS

• 1 medium butternut squash (around 900g) • 3tbsp olive oil • ½tsp paprika • 150g sliced serrano ham • 2 handfuls of watercress, thick stems removed • 50g Manchego cheese, rind removed

FOR THE DRESSING

• 1 garlic clove, peeled, bruised and bashed slightly • 2tbsp sherry vinegar • ½tsp Dijon mustard • Pinch of caster sugar • 4tbsp extra virgin olive oil

1 Peel, deseed and cut the squash into cubes, keeping the seeds to one side. Preheat the oven to 200°C/Fan 180°C/Gas 6. Toss the squash with 2tbsp of the olive oil, season generously and spread out on a roasting tray. Roast for 30min, until golden and soft. Set aside to cool to room temperature .

Meanwhile, toss the squash seeds with the remaining tablespoon of olive oil, the paprika and a little