This is one of my staple salads. It’s a kids meal from Jane Clarke’s Yummy Baby book but I often make it if I have more than 3 people to feed because it’s delicious, cheap and really easy to make so I don’t get neurotic (I’m not a great host). Ironically it’s not Lexie’s favourite – she’s not into squash or sweet potato – but everyone else loves it and always asks for the recipe.
It’s nice with sausages but today I’m serving it with lamb chops for a lunch with my mum and her best friend. It’s lovely as a warm salad using the squash straight from the oven but equally delicious served cold so you can roast the squash in advance and keep in the fridge till you need it. I’ve never made it with toasted nuts/seeds or bacon but I think both would be a great addition.
Butternut squash and feta salad
Prep time: 10 mins
Cooking time: 45mins – 1 hour (to cook the squash, takes 5-10 minutes to put the salad together)
- 1 butternut squash cut lengthways in half
- Olive oil
- Feta cheese (or goats cheese is nice too and what I used in the pics)
- Spring onions
- Salad – spinach, rocket, watercress is nice (I used watercress in the pics
- Salt and pepper (optional)
- Toasted hazelnuts or pumpkin seeds (optional)
- Chopped, fried streaky bacon (optional)
Preheat the oven to 200 degrees or gas mark 6. Drizzle olive oil over the halves of squash.
Put in the oven for 40mins – 1 hour depending on size. Do check the squash and adjust the temperature accordingly. Once it’s done either wait for it to cool, cover and keep in the fridge till you need it. Or remove the skin and seeds and chop the flesh into chunks.
Slice the spring onions and cut the feta into chunks. Put the salad in a bowl and add the spring onions, feta and squash chunks. Dress with olive oil and fresh lemon juice to taste and season with salt and pepper if you want. Then if you are using them add the nuts/seeds/bacon to garnish (not used in the pics).