15 Dec Roast Butternut squash and red onion with poached cranberries, candied pecans and goats cheese on a bed of rocket
This colourful dish works well as a side dish especially at Christmas. Leave out the goats cheese and use maple syrup instead of honey for a vegan version.
1 butternut squash
1 medium red onion
100g fresh cranberries
4 tbsp olive oil
Log of soft goats cheese, roughly chopped
12 pecans halves, halved and 1 tbsp maple syrup
2 tbsp maple syrup or honey
Grinder salt and pepper to season
1 bag of washed rocket leaves
Preheat oven to gas 6 or 200C
Slice off the long neck of the squash and peel. Slice into ½ inch slices and cut each one in half. Place in a large bowl.
Peel and slice the red onion in half and slice into thin slices and break up.
Add to the squash and poor over 2 tbsp olive oil and season with a few grinds of salt and black pepper and mix to coat.
Spread out on a baking tray in one layer and roast for 20 minutes until slightly browned/caramelised.
In a small frying pan, add 1 tbsp maple syrup and heat, then put in the pecans and fry till sizzling then remove to a plate to cool and harden.
Then add to the same pan the other 2 tbsp oil and 2 tbsp maple syrup or honey and add rinsed cranberries.
Fry until the cranberries sizzle and burst.
Arrange the rocket over the base of a shallow serving dish, spoon the squash and onion over the rocket, spoon over the cranberries and pour over any juices.
Dot over the goats cheese and scatter the caramelised pecans.