Ginger roast butternut squash and tomato salad

Method

1. Preheat the oven to 200C/gas 6.

2. Halve the butternut squash length ways and scoop out the seeds. Slice thickly across the width, into pieces that are roughly 1 cm thick. Remove the rind.

3. Place the butternut squash slices in a roasting tin with the ginger and 3 of the bay leaves, and then season with salt and freshly ground black pepper.

4. Drizzle over 5 tablespoons of the olive oil and toss so that the butternut squash is well coated. Cook in the oven for 20 minutes.

5. Put the cherry tomatoes into a separate small baking dish or roasting pan. Add the remaining olive oil, half the garlic, the remaining bay leaf and the fennel seeds. Season with salt and pepper and turn the tomatoes so that they are coated in oil.

6. After 20 minutes, remove the squash from the oven. Add the remaining garlic; turn the squash and lay the pancetta over the top. Return the squash to the oven and put the tomatoes in the oven too. Roast them both for 20 minutes, until tender and cooked through.

7. Serve the roasted vegetables with a rocket salad.

Comments                        add a comment

This was really delicious and I think it would be nice with couscous too, with perhaps slightly less cooking so vegetables don't get too soft.

Ingredients

1 Butternut squash, large
2.5 cm fresh root ginger, grated
4 Bay leaves
1 pinch freshly ground salt and black pepper
7 tbsp extra virgin olive oil
24 cherry tomatoes, halved
2 garlic clove, sliced
1.5 tbsp Fennel seeds
12 rashers, of pancetta or bacon
120g Rocket, or watercress sprigs
2 tbsp Verjuice, or white wine vinegar

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