Roasted butternut squash salad with goat’s cheese
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Sunday is quickly becoming one of my favourite days of the week. I take it as a sign that I’m getting old – it used to annoy me that Sunday was the day that I had to do all my homework for the week, but now I’m pleased that I have a free day to get chores done. Sad? I think so. It’s my birthday on Wednesday too, so I’m only getting older. Sigh.
On the other hand, one thing I do that’s definitely not very grown up: create a dish full of cheese, nuts and roasted veg and call it a ‘salad’. But what else can you call something like this? I rustled this up with the squash I had leftover from my roasted squash wedges with tomato and goat’s cheese crumb. I know I’ve put goat’s cheese with it again, but it’s a match made in heaven. Add some red onion, toasted pine nuts, garlic and parsley, and it’s a delicious lunch-time dish.
I also love how pretty this dish is – look at those colours! It won’t fail to cheer you up, perhaps on a rainy Sunday spent doing chores?
- 1/2 a medium butternut squash, diced
- 1tbsp oil
- 1/2tsp dried oregano or mixed herbs
- 1/2 large red onion, thinly sliced
- 2 cloves garlic, minced
- 2tbsp pine nuts
- 2tbsp fresh parsley, chopped
- 1tsp fresh lemon juice
- 50g hard goat’s cheese, very thinly sliced
- Lightly toss the diced squash in oil and dried herbs, and roast for 20-30 minutes at 200°C (Gas Mark 6 / 400°F). You want the squash to just be beginning to crisp up.
- About 10 minutes before the squash will be ready, begin preparing the other ingredients. Heat a small amount of oil in a frying pan, and cook the red onion and garlic for around 5 minutes over a medium heat. Add the pine nuts, and continue cooking until the nuts are lightly golden (just a couple of minutes). Remove from the heat, and add the fresh parsley, lemon juice, and the roasted squash. Stir through half the goat’s cheese until melty, and serve topped with the remaining cheese.