Friday, 30 September 2016

Butternut Squash Salad

I've been making this salad for about five years now – it's my go to whenever there is a big family meal or barbecue and it always goes down a treat. It's so simple to make, tastes absolutely delicious and is just as good cold the next day (if there's any left).

1 big butternut squash
2 red onions
2 handfuls of pinenuts
fresh parsley
4 tbsp tahini
lemon juice

Slice your butternut squash lengthways, scoop out the middle and chop into pieces about 1cm thick. You can peel the butternut squash if you like but the skin softens up so much when roasted, that I don't think it's necessary. Toss the slices in olive oil, season, then lay out on a lined baking tray. Put them in the oven at 180c. Whilst the butternut squash is roasting, slice your red onions, put them in a baking tray and drizzle with oil. After the squash has been in for 35 minutes, put the red onion in too and leave for another 20 minutes. Keep an eye out – you want the squash to be nicely browned and the onions slightly caramelised. 

Mix the tahini with enough hot water so that it's thin enough to drizzle. Throw the pinenuts in a frying pan and lightly toast. When the squash and onions have cooled slightly, put them on a big serving platter, squeeze some lemon juice over the top, drizzle over the tahini dressing, sprinkle on the pinenuts and lastly, tear up some parsley over everything. 

Enjoy, it's a goodun'.


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