I love roasting squash and fennel as it really brings out their sweet notes. I leave the skin on my butternut squash to add in extra fibre and nutrients. The blue cheese adds a nice acidity and goes well with the sweet squash flesh. The dressing is nice and creamy, the preserved lemon really packs a punch of flavour. This is a really nicely balanced dish using in season produce.
Ingredients (serves 2)
For the roasted squash and fennel
- 1 small butternut squash, sliced into 1cm slices
- 1 fennel bulb, quartered
- 1 tbsp olive oil
- sprig of thyme, roughly chopped
- good pinch of sea salt and freshly ground pepper
- 1 lemon, halved
For the dressing
- 1/2 preserved lemon, roughly chopped
- 1 garlic clove, minced
- 2 tbsp ground almonds
- 2 tbsp oil (I used walnut)
- 1 tsp honey
- pinch of sea salt
- splash of water if needed to loosen
- small bag of rocket leaves
- 60g soft blue cheese
- 2 tbsp toasted flaked almonds
- Pre heat oven to 200 degrees fan.
- Place the squash, fennel and lemon halves on a lined baking tray, drizzle over the oil, thyme and seasoning, mix well with your hands to coat all the vegetables well. Bake for 30 minutes or until soft.
- Make the dressing by adding all of the ingredients into a jar or bowl. Squeeze in the roasted lemon halves then shake or whisk to combine.
- To serve, share the rocket leaves between 2 serving bowls, add the roasted squash and fennel. Crumb over the blue cheese and sprinkle of the almonds, finish off by drizzling over the dressing. Enjoy.