Thankfully our green grocer still has local squashes so we really are making the most of them as they wont be around much longer. As it has been cold I fancied a nice warm lunch and this hit the spot. We had some left over gruyere cheese so I thought I would try it on the squash and it worked so well. I did a simple store cupboard salad to go with it. The salad didn’t need a dressing as all the flavours I needed came from the delicious roasted squash itself I particularly loved the squash and walnuts together. When I had finished eating it, I felt nice and snug like a warm hug.
Ingredients (serves 2)
For the squash
- 1 small squash (acorn, onion, harlequin or gem)
- 1 tbsp olive oil
- 4 pinches of dried rosemary
- sea salt and fresh black pepper
- 80g melting cheese, I used gruyere
For the salad
- small bag of salad leaves
- 4 large pitted green olives, sliced
- 4 sun dried tomatoes, sliced
- 8 walnuts, roughly chopped
- Pre heat oven to 180 degrees (fan).
- Quarter the squash and scoop out the seeds. Place the squash on a baking tray and drizzle over the olive oil. Rub the oil all over the squashes flesh. Add a pinch of dried rosemary and salt and pepper to each slice and bake for 35-45 minutes until soft and tender and slightly browning. Once cooked add 20g of cheese shaving to each squash, turn off the oven and place the squashes back in the oven so the cheese melts in the residual heat.
- Make the salad by adding all of the ingredients between 2 serving bowls, add the warm squash slices and serve. Enjoy.