Roasted squash with chicory, goat’s cheese & herby couscous
Serves 4
Easy
Prep:
Cook:
Combine butternut squash, red chicory, pine nuts, giant couscous and goat's cheese to make this lovely winter salad full of texture and flavour
Skip to ingredients
Showing items 1 to 3 of 6
- 1 butternut squash
- 1 small garlic clove
- 2 tbsp olive oil
- 200g giant wholewheat couscous
- small bunch of basilroughly chopped
- small bunch of parsleyroughly chopped
- 2 tbsp pine nutstoasted
- 100ml extra virgin olive oil
- small pinch of sugar
- 1-2 lemonsjuiced
- 2 red chicoryleaves separated
- 100g goat's cheesesliced into rounds
Nutrition: Per serving
- kcal626
- fat44g
- saturates10g
- carbs39g
- sugars6g
- fibre10ghigh
- protein15g
- salt0.4g
Method
step 1
Heat the oven to 180C/160C fan/gas 4. Cut the bulbous end from the squash, then halve, scoop out the seeds and cut into wedges (reserve the long neck of the squash for another recipe). Spread the squash wedges out in a roasting tin. Peel the garlic and toss this through the wedges along with some seasoning and the olive oil. Roast for 30 mins until the squash is tender.
step 2
Meanwhile, cook the couscous following pack instructions. Drain, return to the pan and leave to steam-dry. Tip the basil, parsley, pine nuts and half the extra virgin olive oil into a food processor with the sugar and some seasoning. Blitz to a coarse paste. With the motor running, drizzle in the remaining extra virgin olive oil and lemon juice. Season to taste, then toss with the couscous.
step 3
When the squash is tender, roughly mash the garlic clove and gently stir through the squash. Toss the wedges through the couscous with the chicory leaves and goat’s cheese. Any leftovers will keep covered in the fridge for up to a day.
