Ingredients

  • 1 large butternut squash
  • Oil to drizzle such as olive or rapeseed
  • 50g Devon blue cheese
  • Large handful of pecans
  • 20 red or black seedless grapes
  • 2 tbsp runny honey
  • 60g rocket leaves to serve

Method

  1. Preheat your oven to 200˚C/180˚C fan-assisted/gas mark 6. Trim the ends of the squash and cut in half lengthways. Scoop out the seeds and cut into chunky wedges, drizzle over oil and rub in (there’s no need to peel). Season with salt and pepper. Roast in the oven for about 30-40 minutes or until cooked. Remove from the oven and set aside.
  2. Heat a small frying pan over a gentle heat. Add the grapes and honey. Swirl the pan around and cook for about 5 minutes until the honey caramelises the grapes and they begin to burst. Turn off the heat.
  3. Arrange the rocket between four plates, and scatter over the roast squash, blue cheese, pecans and caramelised grapes. Drizzle a little more honey around the plates, and serve.
Jody Spencer
Originally from New Zealand, Taste Buds' chef Jody Spencer has worked in a variety of establishments over the past 15 years, including a Michelin star restaurant in Kent. She lives in Ashburton.

Published 22 August 2017

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