1 large butternut squash seeded and cut into wedges
2 red onions peeled and cut into wedges
2 tsp. chili flakes
5 tablespoons olive oil
Salt and pepper
4 Portobello mushrooms thickly sliced
7 oz salad leaves
Dressing:
3 Tbs. olive oil
1 tablespoon Balsamic vinegar
Shaved parmesan cheese for garnish

Preheat oven 425. Place squash skin side down and onions in roasting tin.
Sprinkle chili flakes, 3 Tbs. olive oil, salt and pepper. Roast 40 mins. Meanwhile sauté
mushrooms in remaining oil until just cooked. Make dressing. Divide salad leaves
between four plates, arrange squash and onion on top, pile on mushrooms, and sprinkle
over dressing. Garnish with the shaved cheese if using.