It's the first day of October as I write. Some of the leaves are just starting to fall off the trees on the streets near our house. The air is cooler and all I can think of is autumnal flavours.
Squash, although available year-round, is at its absolute best in autumn. Great simply roasted and served as a side, this versitile vegetable can be used in any number of dishes and even be the star of the show. Combined with crunchy hazelnuts and soft creamy goats cheese, this butternut squash salad is delish.
|1/2 butternut squash|
|100 grams hazelnuts|
|200 grams French beans|
|70 grams rocket|
|70 grams soft goats cheese|
|1 teaspoon Dijon mustard|
|1 tablespoon white wine vinegar|
|3 tablespoons extra virgin olive oil|
The squash cooking time will vary depending on how big or small you cut the squash chunks. It could take anywhere between 20-45 minutes. Use a fork to feel how cooked they are and check every now and then while preparing the rest of the ingredients.
Butternut squash comes in all shapes and sizes. Adjust the quantity of squash depending on the size.
vegetarian gluten free
|Saturated fat (g):||14.1g|