In summer, it’s all about eating al fresco; catching the sun wherever possible and having barbeques and picnics. The autumn/winter season will see us enjoying warming foods that celebrate the end of the year.

This seasonal salad is packed with the flavours of autumn and is great for your skin too.

Butternut squash is one of the best things you can eat to get more vitamin A from your diet. And you want more, because vitamin A and healthy skin go hand in hand. The nutrient helps keep your skin’s pH on the acidic side (just enough to keep bacteria at bay) and promotes cell turnover, so your skin doesn’t become dry, rough, and scaly. As if that weren’t enough, squash also gives you sunburn-protective and wrinkle-fighting beta carotene and vitamin C.

Autumn Squash Salad With Crunchy Pancetta & Poached Eggs

Ingredients

1 Small Butternut Squash
Olive Oil
1 Packet Of Pancetta
6 Unpeeled Garlic Cloves
1 Teaspoon Of Chilli Flakes
4 Free-Range Eggs
1 Tablespoon Wholegrain Mustard
1 Tablespoon Sherry Vinegar
100g Salad Leaves
50g Walnuts
Parmesan Shavings

Method

1. Preheat the oven to 200°C/fan180°C/gas 6. Peel and slice the butternut squash into wedges, toss with olive oil, the unpeeled garlic cloves and the chilli flakes. Season. Roast for 30 minutes. Whilst the squash is roasting, fry the pancetta until crispy.

2. In simmering water, poach the eggs for 2-3 minutes. Whisk the mustard with the sherry vinegar and 3 tablespoons of olive oil. Season, then toss with the squash, pancetta and salad leaves. Scatter over the walnuts. Top with the poached eggs and Parmesan shavings.

For best results, serve warm.