Roasted butternut squash salad
I love autumn… It’s that promising smell in the air of things to come. Leaves falling, temperatures dropping and winter slowly but surely approaching. I also love autumn because it gives a whole new array of fabulous ingredients to work with and pumpkin being maybe the most obvious one. Ok, ok, I know you can buy butternut squash virtually all year round these days but I really only use it when autumn arrives. Call me old fashioned. I just don’t want pumpkin in the middle of summer. Do you?
In any case this salad has a lot to go for it; pumpkin, lentils and fresh greens… What’s not to love?
Lovely flavors with the sweetness of the squash but needs a salty note in the form of bacon bits or some nice salty cheese (I’m definitely going to try this with fried halloumi cubes next time)
- 2 kg butternut squash peeled and cut into 2 cm chunks
- olive oil
- 100 g puy lentils
- 100 g rocket
- 1 teaspoon sesame seeds toasted
- 6 spring onions sliced
- 5 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon soy sauce
- 1 red chili seeded and chopped
- 1 garlic clove finely chopped
- 1 teaspoon honey clear
Heat the oven to 200C/fan 180C/gas 6. Put the squash on a baking sheet, drizzle with 1 tbsp olive oil and season. Roast for 20 minutes or until tender, shaking the tray a couple of times to keep it from sticking. Simmer the lentils for about 15 minutes or until al dente, then drain.
Whisk together the dressing ingredients. Put the rocket in a shallow serving bowl and arrange the lentils and squash on top. Pour the dressing over and top with sesame seeds and spring onions