Ginger roast butternut squash and tomato salad
By: Sophie Grigson From: Good Food Live
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Ginger roast butternut squash and tomato salad
- Prep time:
- 25 mins
- Cook time:
- 40 mins
- Serves:
- 4
Juicy roast tomatoes and gingery, caramelised squash combine with crispy pancetta in this mouth-watering and moreish salad from Sophie Grigson
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Ingredients
- 1 Butternut squash, large
- 2.5 cm Ginger, grated
- 4 Bay leaves
- 1 pinch freshly ground salt and black pepper
- 7 tbsp extra virgin Olive oil
- 24 cherry tomatoes, halved
- 2 clove Garlic, sliced
- 1.5 tbsp Fennel seeds
- 12 rashers pancetta or Bacon
- 120g Rocket, or watercress sprigs
- 2 tbsp Verjuice, or white wine vinegar
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.
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Latest 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.