For me, simple meals are the best meals.
Don’t get me wrong, I do enjoy spending time in the kitchen chopping, mixing, stirring and otherwise chef-ing, but when I want a chilled evening, the meals I choose are ones that can be left to do their own thing, whilst I enjoy whatever it is I want to be enjoying.
This roasted butternut squash salad with pear and goat’s cheese is one of those easy-peasy meals that, despite being packed with flavour, mostly takes care of itself bar a touch of prep (this can be done in advance) and a quick throw-together at the very end. Enjoy a generous portion for dinner, or serve as a starter when entertaining friends. Enjoy!
Roasted Butternut Squash Salad with Pear and Goat’s Cheese
Served with chopped walnuts and a lime, honey and garlic vinaigrette.
Ingredients, serves 2
– 1 small butternut squash
– 100g goat’s cheese, roughly sliced
– 100g baby spinach leaves
– ½ a pear, thinly sliced just before serving
– juice of 2 limes, plus a touch of zest
– handful of walnuts, roughly chopped
– a generous pinch of coriander seeds, roughly ground
– small or ½ clove of garlic, crushed
– olive oil
– sea salt
– black pepper
1. Preheat the oven to 200ºC. Peel, deseed (keep the seeds aside to roast, recipe below!) and dice the butternut squash into roughly 1½cm cubes. In a roasting tin, drizzle with oil and juice of one of the limes. Sprinkle with ground coriander seeds, salt and pepper. Mix well and transfer to the oven to roast for 1 hour.
2. For the vinaigrette, mix 2 tbsps olive oil, juice of the other lime (zest this lime before juicing, we’ll be using it later), ½ tbsp honey, ½ a crushed garlic clove (feel free to use the whole clove, however I like the lime to shine through here) and sea salt/black pepper to taste.
3. When the butternut squash is ready (the edges of the cubes should be beginning to blacken), remove from the oven and leave to cool slightly.
4. When ready to serve, lightly dress the baby spinach leaves with the vinaigrette in a bowl, before arranging the squash, goat’s cheese and pear slices on top. Sprinkle with the walnut pieces, any leftover ground coriander seeds and the lime zest.
Spiced Butternut Squash Seeds
– butternut squash seeds
– olive oil
– chilli powder
– sea salt
1. Preheat your oven to 150℃. Clean your butternut squash seeds and remove any leftover stringy pieces of butternut squash. Once clean, place the seeds in a small saucepan filled with salted water and boil for 10 minutes – this helps to make them crunchier when roasted!
2. Drain the seeds well and run them under cold water to cool. Drain again and pat dry with kitchen towel.
3. Transfer the seeds onto a baking sheet and drizzle with olive oil. Add a pinch of salt and a sprinkle of the paprika/chilli powder. Mix well.
4. Place the baking sheet onto the middle shelf of your oven and roast for 20-25 minutes, stirring occasionally, until they are just starting to brown.
5. Once the seeds are ready, remove the oven and allow to cool. Eat as a snack or sprinkle over salads.