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Honeyed squash with grapes and goat's cheese

Jun Tanaka from Market Kitchen
For a colourful lunch, make Jun Tanaka's mouth-watering honeyed squash with pine nuts and punchy chicory and watercress salad

Honeyed squash with grapes and goat's cheese

Method

1. Heat the olive oil in a pan until very hot. Add the squash cubes and cook for 15-20 minutes until soft and golden (they should be just tender, but not loosing their shape). Season well with salt and pepper.

2. Stir in the butter and honey, then add the pine nuts and grapes and cook for a further minute.

3. For the salad: whisk together the mustard, lemon juice and olive oil, then season. Toss the chicory and watercress in the vinaigrette.

4. Serve the squash on plates, crumble over the goat's cheese and arrange the dressed salad on top.

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Serves: 4

Prep: 10 min
Cook: 25 min

Ingredients
2 tbsp Olive oil
1 Butternut squash, peeled, deseeded cut into bite-size chunks
1 knob of Butter
1 tbsp clear honey
1 handful pine nuts
1 handful red grapes
goat's cheese, such as St Tola