This is from ” A Taste of Home” by Angela Hartnett. If you like you can collect the seeds from the squash then wash and toast them to sprinkle over the salad before serving.
Ingredients
- 1 butternut squash
- 4 tbsps a little olive oil plus extra to fry the pancetta
- 2 sprigs rosemary
- 2 plump garlic cloves peeled and crushed
- 4 cooked beetroot
- 50 g pancetta chopped
- a handful baby spinach
- 2 tbsps chopped flat leaf parsley
Vinaigrette Dressing:
- 100 ml olive oil
- 10 ml sherry vinegar
- sea salt and black pepper
Servings:
Instructions
- Preheat the oven to 200 C, Fan 180, Gas 6. Cut the squash in half, remove the seeds and chop the flesh into large chunks.
- Put the squash and the olive oil into an ovenproof dish and add the rosemary and garlic. Mix well and roast for about 30 minutes until soft then remove from the oven and set aside.
- Whisk together the ingredients for the vinaigrette.
- Cut the beetroot into large chunks and mix with the squash in a serving bowl. Saute the pancetta in a dash of oil and add to the beetroot and squash.
- Add the spinach, parsley and vinaigrette and mix well- the spinach will wilt in the heat of the squash.
- Check the seasoning and serve.
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