Monty Don’s lovely combination of sweet, roasted squash and salty feta, mixed with peppery green rocket and toasted seeds to add some crunch. It is a very colourful dish and is substantial enough for a light lunch or supper on its own. A sweet pumpkin would also be delicious in this recipe.
The seed mix can be varied depending on what you have in the cupboard.
Serves: 3 – 4 if the butternut is large
- 1 large butternut squash, peeled, deseeded and cut into 2.5cm (1in) chunks
- 1tbsp olive oil
- 2tbsp sunflower seeds
- 1tbsp sesame seeds
- 1tbsp linseeds
- 1 scant tbsp poppy seeds
- 1 x 200g packet Feta cheese
- A generous handful of rocket
FOR THE DRESSING:
- 3tbs olive oil
- 1 tbsp balsamic vinegar
- Preheat the oven to 200C/gas 6.
- Put the cubes of squash in a roasting tin, trickle over the oil and toss to coat, then roast them for about 25 minutes, until softened and starting to caramelise slightly around the edges. While the squash is roasting, toast the seeds.
- Warm a heavy-bottomed frying pan over a medium heat, tip the sunflower, sesame and linseeds into the pan and cook them for a minute, moving them around constantly so they toast evenly and don’t burn. Add the poppy seeds and continue to cook, rattling the pan, for a further minute until the seeds have taken on a little colour.
- To make the dressing, whisk together the olive oil and balsamic vinegar. Arrange the roasted squash on a serving plate with the rocket, then sprinkle the seeds and crumble the feta over the top. Pour over the dressing and serve immediately.
Hil’s comment: Tasty and healthy for a light lunch or supper. Delicious with chopped hazelnuts roasted with the seeds, and served with a sprinkle of pomegranate seeds on top.