Please wait, the site is loading...

Buttered squash salad with sage and goats' cheese


Serves: 4 as a starter or light meal
timePrep time: 30 mins
timeTotal time:
Buttered squash salad with sage and goats' cheese
Recipe photograph by Mike English

Buttered squash salad with sage and goats' cheese

A perfect winter salad from chef Danny Parker, of Jesmond Dene House near Newcastle

Serves: 4 as a starter or light meal
timePrep time: 30 mins
timeTotal time:

Rate this recipe
Print Print

Nutritional information (per serving)
Calories
565Kcal
Fat
42gr
Saturates
17gr
Carbs
33gr
Sugars
20gr
Fibre
7gr
Protein
12gr
Salt
0.6gr

Ingredients

  • 1 large butternut squash, about 1kg
For the purée
  • 1 shallot, sliced
  • 1 garlic clove, sliced
  • 75g unsalted butter
  • about 900ml vegetable stock - use gluten-free stock
For the buttered squash wedges
  • 100g salted butter
  • 50g pumpkin seeds
  • 2 tbsp chopped parsley
  • 2 tbsp chopped tarragon
For the salad
  • 3 tbsp maple syrup
  • 3 tbsp lemon juice (about 1½ lemons)
  • 3 tbsp walnut oil
  • 2 tbsp olive oil, to fry
  • 12 sage leaves
  • ½ x 170g bag crispy salad
  • 100g soft goats’ cheese

Step by step

  1. Cut the top third off the butternut squash. Peel and chop into 1.5-2cm cubes, then place in a small-medium pan with the shallot, garlic, butter and seasoning. Add enough stock to cover the squash, bring to the boil, then cover the pan and simmer for 15-20 minutes until the squash is very soft.
  2. Tip into a sieve set over a large bowl, reserving the cooking liquid, and return the vegetables to the pan. Blend using a hand blender, adding a little of the cooking liquid as needed to create a smooth, glossy purée. Season to taste and put aside.
  3. Peel the rest of the butternut squash, halve and deseed. Cut into 12 wedges. Melt the butter in a large pan that will hold the squash snugly. When foaming, add the squash wedges, seasoning, the reserved cooking liquid and enough stock to cover. Lay a sheet of crumbled- up baking paper on top of the squash wedges to keep them submerged and simmer for 15-20 minutes until softened.
  4. Whisk together the maple syrup, lemon juice and walnut oil to make a dressing and season well.
  5. Toast the pumpkin seeds in a frying pan, cool on a plate, then mix in the parsley and tarragon. Heat the olive oil in the frying pan, add the sage leaves and fry over a medium heat until crisp. Drain on kitchen paper.
  6. Remove the squash wedges from the pan using a draining spoon and turn them in the seed and herb mix to coat. (You can use the buttery cooking liquid to make a risotto or soup.)
  7. Toss the salad leaves with half the dressing. Spoon the squash purée onto each plate and arrange the wedges on top, scattering with any seeds and herbs that are left behind. Pile on the dressed leaves, crumble the goats’ cheese over and drizzle with the rest of the dressing. Top with the crispy sage leaves and serve.

You might also like...


We value your privacy

We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our cookie policy.

Cookie Preference Centre

Learn more about what each cookie category does and choose your settings (toggle right to opt in or left to opt out). Cookie policy


Strictly Necessary

These technologies are needed to enable our websites and apps to run and to keep it secure.

Sainsbury's Magazine

These technologies tell us how customers use our sites and apps and provide information to help us improve the website, apps and your browsing experience.

Cookie name Duration
PHPSESSID Until the browsing session ends
device_view 1 month
viewedRecipes 1 year
subscription-{popup-version-date}-PopupClosed 12 days

Vimeo

Enables Vimeo videos on the site

Cookie name Duration
_derived_epik 1 year

Constant Commerce

Enables shopping tools for recipe ingredients

Cookie name Duration
cc_a_h 10 years
cc_a_s Until the browsing session ends

DoubleClick

DoubleClick Digital Marketing (DDM) is an integrated ad-technology platform that enables us to more effectively create, manage and grow high-impact digital marketing campaigns.

Cookie name Duration
DSID 10 days
IDE 1 year
RUL 11 months

Performance/Analytics

These technologies tell us how customers use our sites and apps and provide information to help us improve the website, apps and your browsing experience.

Google

Google Analytics tell us how customers use our sites and apps and provide information to help us improve the website, apps and your browsing experience.

Cookie name Duration
__gads 13 months
gadsTest Until the browsing session ends
_ga 28 months
_gat 1 minute
_gid 1 day
1P_JAR 1 month
ANID 10 days
CONSENT 18 years
NID 6 months
__Secure-3PAPISID 2 years
__Secure-3PSID 2 years
__Secure-3PSIDCC 1 year

Marketing/Targeting

These technologies help us decide which products, services and offers may be relevant for you. We use this data to customise the marketing content you see on websites, apps and social media. They also help us understand the performance of our marketing activities. These cookies are set by us or our carefully-selected third parties.

Pinterest

Pinterest conversion tracking gathers conversion insights and builds audiences to target based on actions our visitors have taken on the site.

Cookie name Duration
_pinterest_ct_rt 1 year
_pinterest_ct_ua 1 year
_pin_unauth 1 year

Outbrain

These technologies tell us how customers use our sites and apps and provide information to help us improve the website, apps and your browsing experience.

Cookie name Duration
outbrain_cid_fetch 5 minutes
adrl 5 weeks
apnxs 6 weeks
criteo 2 months
obuid 6 months

Twitter

Twitter conversion tracking enables us to measure our return on ad spend by tracking the actions people take after viewing or engaging with our ads on Twitter.

Cookie name Duration
personalization_id 2 years
muc 2 years
ads_prefs 5 years
auth_token 5 years
dnt 5 years
guest_id 2 years
twid 5 years