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Warm squash and goats’ cheese salad with pumpkin seed crunch


Serves: 4
timeTotal time:
Warm squash and goats’ cheese salad with pumpkin seed crunch
Recipe photgraph by Kris Kirkham

Warm squash and goats’ cheese salad with pumpkin seed crunch


Serves: 4
timeTotal time:

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Nutritional information (per serving)
Calories
348Kcal
Fat
23gr
Saturates
7gr
Carbs
19gr
Sugars
12gr
Fibre
6gr
Protein
13gr
Salt
0.7gr

Sainsbury's magazine

Sainsbury's magazine

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Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

See more of Sainsbury's magazine’s recipes

Ingredients

  • 600g butternut squash, peeled, deseeded and cut into wedges
  • 3 tbsp rapeseed oil
  • 1 ½ tsp cumin seeds
  • a good pinch of crushed chilli flakes
  • 1 garlic clove, crushed
  • 12 spring onions
  • 1 x 70g pack wild rocket
  • juice of 1⁄2 lemon
  • 1 x 125g pack Abergavenny soft goats’ cheese, crumbled
For the pumpkin seed crunch
  • 50g pumpkin seeds
  • 1⁄2 tsp cumin seeds
  • 1 tsp soy sauce (we like Kikkoman)
  • 1 tbsp maple syrup

Step by step

Get ahead
The pumpkin crunch can be made a few hours ahead or the night before; store in an airtight container.
  1. Preheat the oven to 200°C, fan 180°C, gas 6. Toss the butternut squash with 11⁄2 tablespoons of the oil, the cumin seeds, chilli flakes, garlic and seasoning. Spread out on a large roasting tray and bake in the oven for 35 minutes, turning halfway, until tender and slightly caramelised.
  2. Toss the spring onions in 1⁄2 tablespoon oil, season lightly and set aside.
  3. Meanwhile, make the pumpkin seed crunch. Combine the ingredients in a small bowl then spread out on a tray lined with baking paper. Bake in the oven for about 8 minutes until the seeds are toasted and coated in a light caramel. Set aside to cool and crisp up, then break into rough chunks.
  4. About 10 minutes before the squash is ready, preheat a chargrill pan on the hob. Griddle the spring onions for about 4 minutes, turn and cook for a further 4 minutes, until tender.
  5. To serve, toss the rocket leaves with the remaining 1 tablespoon oil and the lemon juice. Arrange on a platter and pile on the butternut squash and the griddled spring onions. Scatter with the goats' cheese and the pumpkin seed crunch; serve immediately.

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