Roasted Butternut Squash and Rocket Salad from The Gate Easy Vegetarian Cookbook by Michael Daniel
The sweetness of the butternut squash with its velvety texture, the pungency of the pumpkin seeds, the nutty oil, and the sweetened shallots with the pecorino make this a lovely yet simple salad co...
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Ingredients
- olive oil 1 tbsp
- butternut squash 500 g (1 lb 2 oz), cut into 2cm (¾in) cubes
- salt
- black pepper
- cherry tomatoes, 1 punnet (about 250 g/9 oz), halved
- rocket leaves 400 g (14 oz)
- pumpkin seeds 75 g (2¾ oz), toasted in a hot dry pan
- balsamic vinegar 1 tbsp
- pumpkin-seed oil 2 tbsps
- pecorino cheese shavings 50 g (1 ¾ oz)
- shallots 50 g (1 ¾ oz), finely diced
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