Roasted Butternut Squash with Sage & Walnuts
A warm salad for Autumn; spicy butternut squash roasted with sage and served with whole wheat couscous, kale, walnuts and a shallot dressing.
Servings 4
Calories 290kcal
Ingredients
For the roasted butternut squash salad
- 400 g butternut squash seeds removed and cut into slices
- 4 sage leaves chopped
- 3 tbs olive oil
- ¼ teaspoon dried red chilli flakes
- ¼ teaspoon sea salt
- ¼ teaspoon cracked black pepper
- 100 g whole wheat giant couscous
- 4 or 5 big leaves of cavolo nero (black kale) woody stems removed then roughly chopped
- 30 g walnut halves
For the shallot & wholegrain mustard dressing
- 1 teaspoon wholegrain mutard
- 1 echalion shallot (banana shallot) peeled and finely chopped
- The juice of half a lemon
- ¼ teaspoon each of sea salt & cracked black pepper
- 100 ml extra virgin olive oil
For the crispy shallots
- 1 large echalion shallot (banana shallot) sliced thinly
- 1 tsp olive oil
- 1 very small pinch of sea salt
Instructions
- Pre heat the oven to 200 degrees C, 392F. I use a fan assisted electric oven, please adjust according to your own oven.
- Use the big bottom part of the butternut squash and cut it in half, scoop out the seeds and any stringy flesh then cut into slices.Place on a baking tray, drizzle over two tablespoons of olive oil, sprinkle over the sea salt, black pepper, chilli flakes and chopped sage.Place on the middle shelf and bake for 30 minutes, turning the squash halfway through cooking.
- Cook the couscous according to the packet instructions. Once cooked leave to cool in a serving bowl and fluff it up with a fork before adding the remaining ingredients.
- Heat one tablespoon of olive oil in a skillet and sautee the kale. When the kale has turned a dark green and is soft turn off the heat and cover with a lid to keep it warm.
- To assemble the salad, add the kale and the walnuts to the couscous and toss. Top with the roasted butternut squash and the crispy shallots if using. You can either serve the dressing separately or add it to the dish and toss gently. I prefer to let people add their own dressing.
To make the shallot and mustard dressing
- In a jug whisk together the lemon juice, mustard, seasoning and shallots. Slowly add the extra virgin olive oil, whisking all the time. Leave in the fridge until you are ready to serve.
To make the crispy shallots
- Heat the oil in a skillet over a medium heat. Add the sliced shallot and cook for about 5 minutes until they are golden brown. Transfer to a plate lined with kitchen paper. Leave to cool and add to the salad when ready to serve.
Nutrition
Calories: 290kcal