Recipe Squash and apple with goat's cheese makes for a wonderful autumn salad
READY IN 55 minutes COOKING TIME 40 minutes PREP TIME 15 minutes SERVES 4
½ butternut squash, peeled and deseeded 2 mediumred onions 2 eating apples 2 tbspolive oil 2 red chillies 2 tbsppumpkin seeds 125 gsoft goat's cheese 1 tbspwhite truffle flavour olive oil 140 glamb's lettuce For the dressing 2 tbspolive oil 1 tbsproasted pumpkin seed oil 2 tspred wine vinegar 1 tspbrown sugar 1 crushed garlic clove
Preheat the oven to 200°C/gas mark 6. Slice the squash into wedges. Peel the onions, core the apples and cut both into wedges. Put everything into a bowl. Add the olive oil and season. Toss together and tip on to a baking tray.
Halve and deseed the chillies. Put them on a smaller baking tray and drizzle them with a little oil, too.
Roast the squash, onions and apple for 35-40 minutes, turning halfway. Roast the chillies for the final 15 minutes and the pumpkin seeds for the final 5 minutes. Whisk together the dressing ingredients.
Mash the goat's cheese with the truffle oil. Toss the lettuce with most of the dressing and the seeds and scatter on a platter. Add the squash, onions, apple and chilli, and spoonfuls of the cheese. Season and drizzle with the remaining dressing.
Each serving provides
ENERGY 1658kj 396kcal 20% FAT 28.8g 41% SATURATES 8.8g 44% SUGARS 16.4g 18% SALT 0.4g 7%