Goats Cheese and Butternut Squash Salad
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Serving:
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Goats Cheese and Butternut Squash Salad

By November 15, 2015

A great way to detox from Halloween Goats cheese and butternut squash salad.

Ingredients

Instructions

  1. Preheat oven to 200 degrees Centigrade
  2. Wash the outside of the squash and dry it. Slice it into 3cm slices lengthways. Remove the seeds and place on a baking sheet. Drizzle with a little olive oil and season with salt and pepper. The squash will take 30 minutes to cook.
  3. If you like pumpkin seeds, you can use these as well. Remove the orange squash from the seeds and boil in water for ten minutes. Drain and then thoroughly dry. Place on a baking sheet and season with salt and pepper and a little paprika if you like it. Put them on a baking tray and bake for 10 to 15 minutes until they are crunchy. Remove from the oven and then leave to cool.
  4. Prepare your salad leaves and tomatoes. I've cheated and used a mixed bag of green leaves. If you like it, cooked beetroot is a great with goats cheese. Unfortunately I'd eaten all mine so you won't see it in the photos but I will add it next time.
  5. Prepare your goats cheese. I had a roll of goats cheese wrapped in rind about 8cm (2in wide). I cut it into chunky slices and baked it in the oven drizzled with a honey and sprinkled with some black pepper. For cheese this size it will take approx 10 minutes to bake. If you are using a larger round of cheese it will take longer. Put in the oven whilst your squash is still cooking. For a larger cheese only add the honey 10 minutes before the end.
  6. When your squash is ready, peel it and cut it into chunky pieces. Add a handful of pieces to each salad portion.
  7. Top the salad with the baked goats cheese and sprinkle with the pumpkin seeds.
  8. Add some cranberry sauce, if you have some or a dressing of your choice.
Allergens

Allergens

If like me you have eaten too many Zombies for Halloween try this goats cheese and butternut squash salad. The easiest way I have found to cook butternut squash is to roast in the oven. There is no need to peel it,  simply slice add some olive oil and some seasoning and away you go. For four people you will only need about half the squash. Roast the whole one and then save the leftovers for use in another dish. I’m planning to use mine in a chicken chilli, if it tastes good I will post that too.

This goats cheese and butternut squash salad was inspired by a recent trip to Berlin with my Aunty Teresa,  Uncle Kurt and Cousin Amy. We had a great salad at Dean and David if you get a chance to have a lunch at one of their stores check it out. Currently they are mainly in Germany but as there concept is great I’m sure they will expand soon.

If you don’t like goats cheese you could use camembert, brie or any other cheese you can bake instead.

In Germany you own tend to get food when it is really in season. This means it is usually local, fresh and good value. It also means that you really appreciate the seasons and the produce when it is at its best. To go with my butternut squash I served this salad with some homemade cranberry sauce as cranberries are also currently in season.

I hope you give this a go, let me know how you get on.

 

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