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    Warm Butternut Squash And Goat's Cheese Salad

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    Warm Butternut Squash And Goat's Cheese Salad

    Golden dice of sweet-fleshed butternut squash, enhanced with a dash of vinegar, tastes great with delicate goat's cheese and nutty toasted pumpkin seeds. Serve as a light lunch or starter.

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4


    • ½ x 125g pack Waitrose Pumpkin Seeds
    • 1 butternut squash
    • 2 tbsp olive oil
    • 2 tsp Waitrose Balsamic Vinegar
    • 50g bag Waitrose Wild Roquette
    • 100g Rosary Ash Goat's Cheese or Pant-Ysgawn Farm Organic Goat's Cheese


    1. Preheat the oven to 220°C, gas mark 7. Heat a small non-stick frying pan until hot, then add the pumpkin seeds and toast briefly. They will give off a nutty aroma and start to pop when cooked and must be removed from the pan as soon as they do so. Set aside.
    2. Using a large sharp knife, cut the squash in half, scoop out the seeds and peel, using a sturdy peeler. Cut the flesh into 1.5-2cm chunks and toss in the olive oil, season and spread on a large non-stick baking tray. Roast for 20 minutes until tender and browning.
    3. Transfer the roasted squash into a large bowl with the balsamic vinegar and wild roquette, and mix briefly. Crumble in the goat's cheese, then divide the salad between 4 plates. Scatter with the toasted pumpkin seeds and serve with crusty bread.

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