Ingredients

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.