Butternut squash. The ingredient that I love to hate. Okay, I love it in a soup, or when it’s slipped into some ravioli. But that’s about it. So I decided to try it in a salad, as I thought it would only be fair to give it what must be its gazillionth chance (that’s a word right? It is now!) So, after pairing it with ingredients that I felt would complement its sweet, sweet nature, I can officially say that I am now on my way to butternut squash conversion. Not quite there yet, but on my way. All thanks to the following salad recipe:
Ingredients (Serves 4):
- 1 small butternut squash, cut into wedges
- 1 large onion, cut into thin wedges
- Walnut oil
- Salt and pepper
- 1 ½ cups brown rice
- 1 tin of mixed beans
- Handful of mixed seeds
- Wensleydale with cranberries
- 6 tbsps olive oil
- 3 tbsps lemon juice
- 1 ½ tbsps runny honey
- Place the squash and onion in a bowl, adding some walnut oil to coat, along with some seasoning.
- Spread on a non-stick baking dish and roast at 180 degrees for 25-30 minutes, stirring halfway through.
- Cook the rice, according to the packets instructions.
- Cook the beans, following the instructions accordingly.
- Whisk together the olive oil, lemon juice and honey. You might prefer to make two batches of dressing, depending on how much you like to use.
- Once everything is ready, combine the rice, beans and seeds.
- Place on a plate, topped with the squash and onions.
- Crumble a handful of Wensleydale over the squash and onions.
- Drizzle the dressing and serve.