Did you know that butternut squash is actually a fruit?! Apparently aubergine and cucumber are also fruits, which has really surprised me...
Anyway,I love butternut squash. It's one of those foods, like sweet potato, that are delicious but also healthy and nutritious, and can be used in loads of recipes.
It's a seasonal fruit (apparently!) that can be used in a wide range of dishes, from roast dinners to salads, as I have discovered.
This salad is really delicious and is quick and easy to make. The butternut squash and lentils go really well together, and are complimented by the balsamic vinegar dressing. Perfect for both summer and winter!
Ingredients (to feed roughly 3 or 4 people):-
1 butternut squash
1 red pepper
1 tbsp chopped sage
2 tbsp sunflower seeds
2 tbsp olive oil
Jar of artichokes
Jar of char-grilled peppers
250g puy lentils
70g bag of wild rocket
100g french goat's cheese
2 tbsp balsamic vinegar
Preheat the oven to 200°C then start by chopping up the butternut squash, red pepper and onion into smallish chunks.
Mix together in a bowl with the olive oil, sage and seeds, then put on a baking tray to roast in the oven.
Cook for roughly 30 minutes, moving them around once or twice, until they are nice and tender.
Take the roasting vegetables out of the oven to add the artichokes and char-grilled peppers.
Put back in the oven to roast for another 5 or 10 minutes.
When done, tip the roasted vegetables into a big bowl and stir in the lentils and vinegar. Leave to cool for about 5 minutes before adding the goat's cheese.
Once cooled, add the goat's cheese by crumbling it in, and then the wild rocket.
I'm thinking of using butternut squash in a curry recipe soon, will make sure to document any results!