Roasted butternut squash with a Devon blue cheese, pecan and caramelised grape salad
This warming salad is the perfect starter to an autumn supper
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
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.
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.
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.
Recipe by Jody Spencer
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