Monday, 28 November 2011

Warm Roast Squash and Apple Salad with Toasted Seeds and Honey Dressing

Pop-up Kitchens are tiring but very tasty I have discovered yet again... I've been running my Pop- up Kitchen at xsite architecture this weekend as part of the Ouseburn Open Studios. The whole building was turned into a series of little exhibitions, beautiful illustrations, amazing taxidermy, photography, fine art, architectural projection rooms, the Ouseburn Coffee Company and my little kitchen...

There were soups and stews bubbling away all weekend to keep people warm wandering round the Ouseburn on a chilly weekend. I made the Smokey Spinach, Chickpea and Pancetta stew, but this time I used chorizo, which worked very well, and there was buttery Leek, Potato and Parsley soup and lots of Onion and Gruyere Tarts. The whole of xsite set about baking mountains of cakes, scones, cheese straws and biscuits. Everyone went away very well fed...


This little salad is something I have made a few times in the past few weeks, partly to use up the mountains of apples I have hanging around the house, and also because it is quick and pretty much effort free. Cold dark evenings late in from work require meals that are warming but ready quickly with very little effort. This is my current favourite...

You can use any type of squash for this salad, butternut, onion or pumpkin. This was a little munchkin squash that I cut into small wedges and scooped out the seeds. Just leave the skin on with these little ones, it is so soft you can just eat it when it is roasted, or easily peel away. Preheat your oven to 220°C and put the squash into a roasting tray with a big glug of olive oil and some flaked sea salt. Now quarter 2 small apples, scoop out the core and seeds and add them to the tray with the squash.

Put them all in the oven for 15 minutes, after 15 minutes add 4 cloves of garlic still in their skins and some sprigs of rosemary and cook for a further 15 minutes.


I made a little dressing with a few tablespoons of extra virgin olive oil, a teaspoon of honey and a teaspoon of balsamic vinegar all whisked together. Then toast a handful of pine nuts and pumpkin seeds in a dry pan for a few minutes until they start to turn golden.

When the munchkin squash and the apples are ready take them out, squish the garlic out of its skins into the tray and toss the roasted squash and apple around in it. Then place them on top of a plate of leaves, whatever type you fancy, scatter over the seeds and the dressing. I finished with a crumble of manchego, any excuse to add a bit of cheese to something... The warm roasted garlicky apple and squash are delicious with the tangy dressing and crunchy seeds...


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