Monday, 21 February 2011

Roast butternut squash, goats cheese and pumpkin seed salad

Gaga came over for a catch up and something to eat tonight. Not the real one, you understand, just a friend with a few similarities. She can often be found wearing clip-in bows of fake hair, but not outfits made entirely of meat, she is vegetarian, so I made a roasted butternut squash salad and we watched University Challenge and Glee.

I don't like things that take very long to make if someone is coming over during the week, just something easy, or that sits in the oven while you chat. Peel the butternut squash, or you can use any other type of squash or pumpkin, and cut it into bite size pieces. In a pestle and mortar crush up a clove of garlic with pepper and rock salt, then 4 or 5 sage leaves, then some olive oil. The idea is to make a kind of paste, when you're done rub it all over the squash and put them in the oven at about 180°C until they are soft and a bit browned, about half an hour.


Scatter some leaves in your bowls, rocket, spinach, watercress, or whatever you fancy. I made a dressing from some olive oil, a splash of balsamic vinegar, a little bit of lemon juice and half a teaspoon of honey. You don't need loads as you still want to taste the roasted sage and garlic, just a bit to coat the leaves. Crumble over some goats cheese, I used a mixture of some soft and some hard, and add the sage and garlic squash, still warm. Finally toast some pumpkin seeds in a dry pan and scatter these over the top...



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