Roasted butternut squash salad with soy balsamic dressing

This was really, really good. The textures were amazing, and I love having hot ingredients in a cold salad. Roasting the squash gives it a lovely soft texture and intensifies the flavour. Also, if you're feeling like peeling a butternut squash sounds like a whole lot of trouble, then don't. The skin cooks and turns a little caramalised and chewy, just adding more texture and flavour. Cheers for that tip Jamie Oliver!

I found this recipe on BBC Good Food, one of my favourite recipe websites. I'm not one to plagiarise so here is the link: BBC Good Food roasted butternut squash salad with soy balsamic dressing. I couldn't help adapting it a little, but ultimately it was the same recipe.

Roasted butternut squash salad with soy balsamic dressing

Serves 2
Half a medium butternut squash , peeled and cut into 2cm cubes
Olive oil, to drizzle on squash
80g Puy lentils
100g rocket, washed
Handful cherry tomatoes, halved
Red cabbage, sliced thinly
1 large garlic clove
1 tbsp olive oil
3 tbsp balsamic vinegar
1 tbsp soy sauce
Chilli flakes, to your liking
1 tsp clear honey
Salt and freshly ground black pepper

1. Drizzle the butternut squash with olive oil in a roasting tray and season with a little salt and pepper. 
2. Add the whole garlic clove, skin and all and place in a pre-heated oven on 220 degrees for about 20-25 minutes. Shake the pan to ensure the squash does not stick every now and then.
3. Pick over the puy lentils to ensure no stones are left in. Cover the lentils with double the amount of water and bring to the boil. Cover the pan, turn down the heat and simmer for about 20-25 minutes.
4. Whilst the lentils and squash are cooking, make the dressing. Mix together the olive oil, balsamic vinegar, soy sauce, chilli flakes and honey.
5. Bring the rocket, cabbage and tomatoes together on the serving plate. 
6. Once the squash is soft and beginning to get colour, take it out. Peel the garlic (this should easily come out of the skin and chop finely. Mix the garlic into the dressing.
7. The water that the puy lentils were cooked in should have evaporated, and the puy lentils should be cooked through, but not lost their shape. 
8. Serve the lentils and squash over the salad, and drizzle over the dressing

Butternut Squash, Ginger and Lentil Soup

Yes, another soup. It was a VERY frosty morning this morning and cycling into work was not the enjoyable feat it usually is. However, knowing I had a lovely thick and warming soup to look forward to for lunch gave me the courage to plough on.

I have had a huge butternut squash in my kitchen for a while now, I think the size of it daunted me, but I have finally finished it by making 2 soups and a curry out of it. If my next few recipes are butternut squash based, now you know why.

This soup is great for when you're feeling ill, especially in this chilly weather.

 

Serves 3-4

1 onion, diced

2 inch piece peeland and grated fresh ginger

500ml vegetable stock

1/3 large butternut squash, peeled and cut into chunks

1 can chopped tomatoes

75g red lentils

Salt and freshly ground black pepper, to taste

1. Sauté the onion in a medium pan on a low-medium in a splash of olive oil until translucent. 
2. Add the ginger and squash and cook for about 5 minutes.
3. Add the stock, tomatoes, lentils, salt, and pepper. Bring to a boil and reduce heat. Simmer for 15-20 minutes or until the squash and lentils are cooked.
4. Puree the soup until smooth with a hand blender or food processor. Return to the pot, reheat, and check seasoning.
5. Serve with warm crusty bread.

Butternut Squash, Ginger and Lentil Soup