Ramadan recipe: Butternut squash salad

Roasted butternut is the right ingredient for a substantial salad - and perfect for the summer months

Serves 2
Ingredients:
> 150 gm butternut squash
> 10 ml olive oil
> 1 gm salt
> 1 gm pepper
> 1 tsp honey
> 100 gm baby spinach
> 150 gm feta cheese
> 10 gm toasted pine nuts
> 1 gm cracked black pepper
For dressing:
> 10 ml reduced balsamic vinegar (for the reduction, take 20 ml of balsamic vinegar with 10 gm brown sugar, and let simmer until mixture reduces to half the amount)
Method:
For the butternut squash, peel and dice the squash into 1-inch cubes. Place in a bowl and add olive oil, salt, pepper and honey. Mix well, place onto a tray and cook in a pre-heated oven at 180°C for 15 minutes. Remove and leave to cool. For the salad, wash the baby spinach and dry well, cut the feta cheese into 8 even cubes and toast the pine nuts in a dry pan.
To serve, place the butternut squash onto a tray and in the oven for 1 minute, to warm through. While the squash is heating, arrange the spinach onto a plate, place the feta cheese on top and sprinkle the pine nuts over. Remove squash from oven and place on the spinach leaves. Drizzle with reduced balsamic vinegar along with a couple of grinds of black pepper. Serve.
Courtesy: wknd. cookbook

• Ramadan Delight