... cooked up by Fiona Talkington for the Touch Recipe Book
Clare's roasted butternut squash salad
Butternut squash is the food of the gods to me and this easy and delicious dish was first made for me by a lovely friend, hence the title.
Chop a buttnernut squash (peeled, de-seeded, all the usual things) into chunks. Drizzle with olive oil and roast along with chopped garlic, a few sprigs of fresh rosemary and black pepper.
Meanwhile for the dressing whisk together 4 tbsp olive oil, 2 tbsp balsamic vinegar, 1 tbsp clear honey, 1 tbsp soy sauce and crushed garlic.
In your favourite large bowl put wild rocket. Arrange the roasted squash over the top, add chopped or crumbled goats cheese and chopped walnuts. I added some chopped dried apricots too which give it another texture.
Perfect for a winter lunch, a summer supper with a glass or two of chilled white wine or elderflower and try prosecco jelly for dessert.
If you want a non veggie option, some crisp fried parma ham nestling amongst the rocket is very tasty!