Roasted squash and apple salad with truffled goats' cheese
Preheat the oven to 200°C, fan 180°C, gas 6. Slice the squash into wedges. Peel the onions, core the apples and cut both into wedges.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sainsburysmagazine.co.uk.
Cooking tools:
- Oven
- Baking sheet
- Smaller baking sheet
- Baking pan
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Fork
- Measuring spoon
- Peeler
- Spoon
Ingredients
- the bottom ½ of a butternut squash, peeled and deseeded
- 2 medium red onions
- 2 eating apples
- 2-3 tbsp olive oil
- 2 red chillies
- 2 tbsp pumpkin seeds
- 125g soft goats’ cheese
- 1 tbsp extra-virgin olive oil flavoured with white truffle
- 140g baby-leaf lamb’s lettuce
- 2 tbsp olive oil
- 1 tbsp roasted pumpkin seed oil
- 1 tsp red wine vinegar
- 1 tsp brown sugar
- 1 crushed garlic clove
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