Ramadan recipe: Butternut squash salad

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Butternut squash salad
Butternut squash salad

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

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Published: Sat 11 Jun 2016, 12:00 AM

Last updated: Sat 11 Jun 2016, 2:00 AM

Serves 2
> 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)
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

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