Butternut Squash & Hazelnut Salad

Name: Butternut Squash & Hazelnut Salad
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 2
Cuisine: English
Ingredients: ½ butternut squash; 100g hazelnuts; 200g French beans; 70g rocket; 70g soft goats cheese; 1 tsp Dijon mustard; 1 tbsp white wine vinegar; 3 tbsp extra-virgin olive oil; salt; pepper

Vegetarian

Gluten-free

It's the first day of October as I write. Some of the leaves are just starting to fall off the trees on the streets near our house. The air is cooler, and all I can think of is autumnal flavours.

Squash, although available year-round, is at its absolute best in autumn. Great simply roasted and served as a side, this versitile vegetable can be used in any number of dishes and even be the star of the show. Combined with crunchy hazelnuts and soft creamy goats cheese, this butternut squash salad is delish.

The squash cooking time will vary depending on how big or small you cut the squash chunks. It could take anywhere between 20-45 minutes. Use a fork to feel how cooked they are and check every now and then while preparing the rest of the ingredients. Butternut squash comes in all shapes and sizes. Adjust the quantity of squash depending on the size.

Serves

Prep

20m

Cook

40m

Total

Ingredients

½ butternut squash

100g hazelnuts

200g French beans

70g rocket

70g soft goats cheese

Dressing

1 tsp Dijon mustard

1 tbsp white wine vinegar

3 tbsp extra-virgin olive oil

salt

pepper

Method

Preheat the oven to 180ºC/355ºF.
Deseed the butternut squash, remove the skin, chop into small chunks before tossing them in some rapeseed oil or olive oil in a roasting pan. Roast in the oven until slightly coloured and tender.
In another roasting tin, roast the hazelnuts for 8-10 minutes. Once they're done, rub them in some kitchen towl to remove their skins. Bash half of them with a pestle and mortar or a rolling pin to make some roughly broken pieces leaving the other half whole to create different textures.
Wash and steam the green beans for 5-7 mintues until cooked.
Once everything is cooked, combine all the prepared ingredients into a large salad bowl with the rocket leaves and slice in chunks of goats cheese.
To make the dressing, first mix the dijon mustard with the vinegar until completely combined. Now gradually add the oil bit by bit while whisking constantly to make an emulsion. Season to taste.
Pour the dressing on top of the salad and mix well before serving.