Slow roasted butternut squash with a wild rocket salad and fresh red chilli
1.2 kg (2lbs) Butternut squash, sweet dumpling or similar dense sweet fleshed squash
1 large heads of fennel
1 medium red onion, peeled, halved and sliced finely (half rings)
6 small handfuls of wild rocket salad and watercress mix, washed and spun
Half Frisée lettuce (curly endive) washed, spun and leaves trimmed and separated
Small bunch/handful of coriander, washed, leaves picked, roots removed and stalks finely chopped
1.5 tblsp Olive oil for roasting
Whole small red chilli
Half a lemon - juiced
1 small handful of toasted sesame seeds for garnish
Cornish or Maldon sea salt and freshly ground black pepper
2 tblsp quality apple cider vinegar
5cm (2inch) ginger root grated and juiced squeezed
1 garlic clove crushed
90ml extra virgin olive oil or find a great pumpkin seed oil
2 tblsp water
2 tblsp shoyu soy sauce
2 tblsp of toasted sesame oil
Half to 1 tsp agave syrup or fine brown sugar to taste
Sea salt and freshly ground black pepper to taste
Wine – Serve with Organic Gewurztraminer – this light zesty, floral taste will balance beautifully with the soft roast squash and fresh red chilli.
Pre heat oven to 180°c/340°f/gas 5
Peel squash, cut into finger width and length wedges, and place on greaseproof paper in a large baking tray, toss in olive oil salt and pepper. Slow roast for 50-60 mins, until tender but not mushy, turning once. Remove and allow to cool.
Remove the fennels tough outer layer, stalks and green fronds, keep fronds for garnish and store stalks and outer layers for stock making. Cut in half lengthways, then finely slice across the width to make half rings, store root for stock and place half rings immediately in cold water with the juice of a lemon, to avoid discolouring. Set to one side
Mix all dressing ingredients together, either by whisking in a bowl or shaking thoroughly in a sealed container. Adjust seasoning to taste.
In a large wide mixing bowl carefully fold pumpkin wedges in just enough dressing to coat evenly and add half the chopped coriander stalks.
Mix all salad leaves, onion and fennel rings well, spread out evenly in a large wide salad dish, reserve half the coriander leaves for garnish.
Place all the roast squash wedges on top of leaves pointing towards the centre like the minute dashes of a clock, in rough concentric circles, repeat into the centre.
Slice red chilli into fine ringed pieces and loosely season over the pumpkin wedges.
Drizzle a generous but not excessive amount of dressing evenly over salad, garnish with remaining coriander leaves, chopped stalks, sesame seeds and fennel fronds.
Store any remaining dressing in a jar in the fridge, it will keep for up to a month.
Serve the dish immediately
Chilli also goes very well in the dressing if finely chopped
Display salad undressed and dress by portion if not being used immediately or repeat process for individual salad plates.
The pumpkin is also perfect on it’s own or as an accompaniment with meat, fish or another salad.
This recipe can follow the below recommendations:
Home grown veg
Carbon Neutral® ingredients
For some additional information on eating seasonally, check out this blog from Jigsaw. It includes recipe suggestions and tips relevant to the time of year.