With the butternut season just starting in England, this is a comforting, wholesome and healthy recipe that is really quick and easy to make – perfect for those midweek dinners.
Squash is a good source of vitamins A, C and E which are powerful antioxidants, neutralizing cell-damaging free radicals in the body.
Ingredients: (Serves 3)
1 garlic clove, peeled
Coarse black pepper
5 Sage leaves
A dash of Olive oil
Handful of baby spinach, washed
Handful of rocket, washed
2 Tbsp balsamic vinegar
1 tbsp Lemon Juice
1 tbsp water
½ teaspoon honey
45g Pumpkin seeds
200g goat’s cheese, crumbled
1. Preheat oven to 180c.
2. Peel the butternut and cut into bite size pieces.
3. In a pestle and mortar, crush up the garlic clove with a pinch of black pepper, sage leaves and a dash of olive oil. You want it to be paste like.
4. Rub the paste over the butternut, and place on a baking sheet in the oven for about 30 minutes (until browned and soft)
5. Mix your salad leaves and scatter on your plate.
6. Make your dressing by mixing the balsamic vinegar, lemon juice, water and honey. Lightly coat the leaves.
7. Toast pumpkin seeds in a dry pan.
8. Place your warm butternut on the salad leaves, top with crumbled goats cheese and finally scatter the pumpkin seeds over the top.
Thanks to The Grazer Blog. Click here to visit their website