A feast for the eyes and palate, make squash the star of the show this Halloween with this autumnal squash salad with sesame seeds from the latest addition to the Hip & Healthy bookshelf, Vegan Love Story.

Ingredients

Serves 4

• 1.6 kg/56 oz butternut squash
• 2 tbsp sesame seeds for sprinkling

For the dressing:

• 3 tbsp walnut oil
• 3 tbsp white balsamic vinegar
• 1 tsp vegetable stock powder
• 1 pinch ground white pepper
• ½ tsp chilli oil
• ½ tsp salt

Preheat fan oven to 200^oC/390^oF.

Peel the squash, remove the core and the white fibres and cut the flesh into 1½-cm/½-inch cubes. Spread the diced squash evenly over a baking try lined with baking paper and bake in the oven for 8-10 minutes. The pieces should not be too soft. Leave to cool on the baking tray.

Mix the ingredients for the dressing. Pour the dressing over the still-warm diced squash and mix carefully. Serve in a dish or bowl and scatter with sesame seeds on top.

 TIP: The salad tastes best when still warm.

Vegan Love Story (Published by New Internationalist. £27.00) is available via www.amazon.co.uk and all good bookstores.

MORE: VEGAN RECIPES HERE