Why I love this...
I love a good salad bowl for lunch, but it can feel a bit unsatisfying when the weather turns colder and wetter and comfort becomes priority. This is a delicious seasonal option that easily transitions you from light and airy summer salads to richer and earthier autumnal ones. It uses seasonal ingredients and like so many of my recipes can be easily converted to non-vegan by adding feta cheese or some roasted meat. And I promise you - those seeds will be a hit!
Ingredients
For the squash:
Any medium sized round squash (not butternut) - this recipe uses half the flesh, but I recommend using all the seeds
2 Tbsp Oil for roasting (I use avocado)
1 1/2 Tsp Ground cinnamon
1 Tsp Ground cumin
1 Tsp Paprika
1 Tsp Salt
1 Tbsp Honey
For the seeds:
2 Tbsp Oil for roasting
1 Tsp Salt
1 Tsp Paprika
1/2 Tsp Smoke Paprika
To dress the plate:
2-3 Tbsp Olive oil - I recommend orange if you have
2-3 Tbsp Lemon juice
Balsamic glaze
Salt
Freshly ground black pepper
Equipment
Baking tray x 2
Aluminium foil
Chopping board
Chopping knife
Sieve
Teaspoon
Appliances: Oven
Preparation
Cover a baking tray in foil and preheat the oven to 190ยบ C
Cut the sqash in half, remove the stringy flesh and the seeds. Seperate the seeds and pop in a sieve to wash and then leave to dry a little.
Cut the squash into chunky slices - usually it's easiest to follow the natural shape
Lay the slices on the foil and first drizzel in oil, then sprinkle over all the spices for the squash
Using your hands turn the slices over and cover in oil and spices. Drizzle over the honey
Cover with foil and pop in the oven for 20 minutes.
Whilst the squash is in the oven, cover another little tray with foil and add the seeds. Sprinkle over oil and the seed spices and then mix so all seeds are covered.
Turn the slices over and roast for a further 15 minutes. also pop the seeds into the oven on a lower shelf.
Check for softness and if you are happy roast for another 7-10 minutes uncovered for some colour.
Meanwhile lay out your spinach on plates. Cut the fresh corn off the cob.
To serve, lay slices of the warm squash on the spinach bed. Sprinkle over the corn, season with salt/pepper and then dress with olive oil, lemon juice and balsamic glaze. The crunchy seeds add a final flourish!
Top Tip: Crumble over some feta or vegan cheese to make it a little more indulgent!