I don’t know why I never thought of grilling butternut squash before. It works beautifully and looks fab too. This is a very simple salad that you could serve hot or cold.
Grilled Butternut Squash with Goat’s Cheese, Crispy Sage, Pine Nuts and Rocket
½ a butternut squash
100g Goats cheese
Couple of large handfuls of rocket (or watercress)
Small bunch of sage
25g toasted pine nuts
Extra virgin olive oil
Juice if half a lemon
Sea salt and freshly ground black pepper
Cut the butternut squash into thin slices. Leave the skin on but remove the seeds. Season them with salt and pepper and drizzle with olive oil. Grill the slices on a very hot griddle pan or on a BBQ on both sides. Arrange on a large serving plate. Make a dressing from the lemon juice and olive oil, about one part to three. Season well and adjust to taste. Dress the rocket with some of your dressing and crumble over the goat cheese. Heat a little olive oil in a saucepan and add the sage leaves. Fry until they just change colour from green to pale brown. Remove the leaves immediately onto some kitchen paper with a slotted spoon. Scatter the sage leaves and pine nuts over the squash and drizzle with a little of the sage oil and serve.