Serves 2-4
1 butternut squash, about 1kg
1 tsp sea salt flakes or 1/2 tsp pouring salt
1 tsp ground turmeric
1 tsp ground ginger
2 tbsp cold pressed rapeseed oil or olive oil, plus 2 tbsp for dressing
50g golden sultanas
1 tsp sherry vinegar
100g rocket and other salad leaves
50g pine nuts, toasted
Preheat the oven to 200, 180 fan, gas mark 6. Don't bother to peel, but halve and deseed the butternut squash, cut into 1.5cm slices, then cut each slice into four.
Put the butternut pieces into a bowl with the salt, spices and 2 tbsp of the oil, smoosh them about, then tip into a baking tray lined with a silicone baking sheet or foil.
Cook the squash for 30-40 mins. Check to see if it is cooked through by the time the half hour's up by piercing with a fork; some squashes cook faster than others.
Add the sultanas to the spice smeared bowl and cover with 60ml freshly boiled water. Leave to cool a little. Once cooled, whisk in the vinegar and remaining oil.
Arrange half the salad leaves on a large plate or in a bowl and lay the butternut pieces on top. Sprinkle with the remaining salad leaves and the toasted pine nuts. Scrape the sultana studded dressing out of the bowl to dribble over it all, toss gently, then serve.
1 butternut squash, about 1kg
1 tsp sea salt flakes or 1/2 tsp pouring salt
1 tsp ground turmeric
1 tsp ground ginger
2 tbsp cold pressed rapeseed oil or olive oil, plus 2 tbsp for dressing
50g golden sultanas
1 tsp sherry vinegar
100g rocket and other salad leaves
50g pine nuts, toasted
Preheat the oven to 200, 180 fan, gas mark 6. Don't bother to peel, but halve and deseed the butternut squash, cut into 1.5cm slices, then cut each slice into four.
Put the butternut pieces into a bowl with the salt, spices and 2 tbsp of the oil, smoosh them about, then tip into a baking tray lined with a silicone baking sheet or foil.
Cook the squash for 30-40 mins. Check to see if it is cooked through by the time the half hour's up by piercing with a fork; some squashes cook faster than others.
Add the sultanas to the spice smeared bowl and cover with 60ml freshly boiled water. Leave to cool a little. Once cooled, whisk in the vinegar and remaining oil.
Arrange half the salad leaves on a large plate or in a bowl and lay the butternut pieces on top. Sprinkle with the remaining salad leaves and the toasted pine nuts. Scrape the sultana studded dressing out of the bowl to dribble over it all, toss gently, then serve.
No comments:
Post a Comment