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Roast butternut squash Caesar with ciabatta croutons
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½ large butternut squash, deseeded and cut into
½ tbsp olive oil, plus ½ tsp
1 ciabatta roll
60g Parmigiano Reggiano
1 Essential Romaine Heart Lettuce
2 tbsp Cardini Caesar Dressing
1 tbsp lemon juice
A few Adriatic anchovies, drained (optional)
1. Preheat the oven to 220ºC, gas mark 7. Place the squash into a large bowl, toss with ½ tbsp olive oil and season well. Spread out on a parchment-lined baking tray and roast for 30 minutes.
2. Rip the ciabatta into rough chunks of 2-3cm, drizzle with ½ tsp olive oil and bake on a small baking tray for 5 minutes.
3. Meanwhile, use a vegetable peeler to cut the Parmigiano Reggiano into thin shavings. Pull the lettuce leaves apart, leaving the smaller leaves whole and slice larger ones crossways into 3cm strips. Wash and dry well.
4. Toss the lettuce with the dressing, lemon juice and most of the cheese shavings, then divide between plates. Top with the squash, croutons and the reserved cheese. Add a few anchovies if using, season with freshly ground pepper and serve.
Typical values per serving:
This recipe was first published in October 2020.