Squash salad
A delicious warm salad recipe using butternut squash.
Scroll down to see the recipe.
Squash salad
Ingredients
- 1 butternut squash
- 1 radicchio
- 1 handful coriander
- 25 ml cider vinegar
- 1 lemon
- 1/4 tsp sumac
- 1/4 tsp cumin
- Chilli flakes to taste
- Toasted fennel seeds
- Olive oil
- 125 g cooked chesnuts
- Salt and pepper to taste
Instructions
- Do not peel the squash as all the nutrients lie just under the skin, cut the squash in half and scoop out the seeds. Make sure the pieces are all the same thickness but follow the natural shape of the vegetable this will create different size pieces and add an interesting aesthetic to your dish.
- Toss the squash in the olive oil, sumac, cumin and vinegar. Leave to stand covered at room temperature for 10 minutes minimum. Pre heat your oven to 180degrees.
- Mix the juice from your lemon with the olive oil and the chopped herbs, season to taste. Now season your squash and place it on greaseproof paper (important) then on a tray in the oven, you will need to turn the vegetables each 10 minutes for even colour and to prevent them from drying out.
- Next cut up your chestnuts then immediately wash your hands, knife and ideally a clean board. Lastly select your plate for serving, we suggest a white plate in the Penny Brohn UK itchen as this accentuates the winter colours.
- After the squash has softened remove it from the oven, allow it to cool slightly then stir a little of your herby dressing through the vegetables in a bowl. While it warm it will absorb some of the acidity and herb flavour better.
- Slice your radicchio leaves as thinly as possible, it is a bitter leaf that compliments the dish well, but if the leaves are too thick it will overpower the dish. Combine the radicchio and nuts with the squash ( and chilli flakes if using) and then neatly arrange them in your dish before dressing with the remainder of the dressing.
