Preparation

• 1
  Boil some water in a medium pot with enough of water to cover the butternut squash.
• 2
  Then add the cubed butternut squash to salted boiling water.
• 3
  Allow this to cook till firm - not hard.
• 4
  Once done, remove the butternut squash and keep aside to cool.
• 5
  In the same pan and water, add the beans and asparagus.
• 6
  Cook for around 2 minutes.
• 7
  Thereafter, drain and run under cold water.
• 8
  Now set aside to cool off well.
• 9
  In a large bowl, blend the lemon juice and olive oil along with some salt and pepper.
• 10
  Whne the butternut squash is nice and cool, you can add in the bean mixture and feta.
• 11
  Finally, gently toss the salad together and serve.
• 12
  You can drizzle some more olive oil on on top right before serving.