Squash and rice salad

Being that I am super busy at the moment setting up my new gym, my mum just sent me this recipe for my site so i hope you enjoy it.

• Butternut squash about 1kg (peeled, de seeded and chopped into small pieces)
• 1 red onion, quartered
• 2 desert apples, unpeeled, cored and quartered
• 1 tbsp honey
• 4 tbsp olive oil
• Rosemary, about 10g leaves roughly chopped
• Sage, about 10g leaves roughly chopped
• 4 bay leaves
• 200g baby spinach leaves
• 150g brown basmati rice
• 1 tbsp white wine vinegar
• 1 tbsp maple syrup
• 2 tsp English mustard
• 1 clove garlic finely chopped

1. Preheat oven to 200C. Toss squash, onion and apples with honey, herbs and 2 tbsp olive oil, season.
2. Spread in even layer on large roasting tin and bake for 30-40 minutes.
3. Meanwhile cook rice according to instructions on pack. Drain and keep warm.
4. Toss spinach through roasted veg to wilt slightly, then add the rice.
5. Whisk vinegar, maple syrup, mustard, garlic and 2 tbsp olive oil.
6. Toss dressing through salad before serving