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Warm squash and goats’ cheese salad with pumpkin seed crunch
Serves: 4
Total time: 
Recipe photgraph by Kris Kirkham
Warm squash and goats’ cheese salad with pumpkin seed crunch
Serves: 4
Total time:
See more recipes
Nutritional information (per serving)
Calories
348Kcal
Fat
23gr
Saturates
7gr
Carbs
19gr
Sugars
12gr
Fibre
6gr
Protein
13gr
Salt
0.7gr
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.
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.
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.
- 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.
- Toss the spring onions in 1⁄2 tablespoon oil, season lightly and set aside.
- 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.
- 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.
- 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.