Butternut squash, Roquefort, walnuts and Beetroot salad
- 1 butternut squash
- 100g butter
- 2 sprigs of thyme
- 1 glove of garlic
- 150g of crumbled Roquefort
- 100g of walnuts
- 200g of sugar
- 200g of water
- 2 tbsp of pumpkin seeds
- I packet of cooked Beetroot season and cut into wedges
- Rocket leaves
- Fried sage leaves
Peel, de-seed, and trim the butternut squash . Leave aside some trimmings to make a puree. Dice remaining squash into large squares. Drizzle them with olive oil, add the thyme and garlic and roast in the oven approx 40 mins at 180C until soft and golden.
Melt the butter in a pan and add the butternut squash trimmings and sauté with a little water and simmer until soft. Blend the purée and pass through a fine sieve, season and set aside.
In a large saucepan, add the water, sugar, walnuts and a tbsp of salt and bring to the boil for 2 minutes. Strain the walnuts removing the liquid. Then deep fry the walnuts for 2-3 minutes until golden ( once they have cooled they will be shiny and crispy). Drop the sage leaves briefly in to the oil and fry until golden and crispy.
To assemble: Add the butternut squash purée to the plate and swipe across the plate with the back of the spoon. Evenly distribute the roasted diced squash and beetroot and crumble the Roquefort across the plate. Sprinkle over the walnuts, pumpkin seeds, sage leaves and rocket. Dress the salad with a good olive oil and balsamic vinegar.