Roast Butternut Squash, Red Onion, Green Beans and Pine Nuts
Serves 4 - 6
This is a hot sticky salad brought together with a tangy wholegrain mustard dressing.
Ingredients
One good sized butternut squash - cut in half lengthways and seeds scooped out and discarded
6 decent sized red onions, outer skins removed
1 - 2 packs of green beans, cut into three sections
Olive Oil
Sea Salt and Freshly ground black pepper
Fresh oregano leaves (or you could use dried)
A good handful of Walnuts - lightly toasted
Handful of fresh chopped flat leaf parsley
For the dressing:
1 tablespoon Wholegrain Mustard
3 tablespoons Walnut Oil
1 tablespoon red wine vinegar
Sea salt and freshly ground black pepper
AND THIS IS WHAT YOU DO.....
- Pre-heat the oven to 200C.
- Place the butternut squash halves in a large roasting pan, together with the red onions.
- Pour olive oil over the butternut squash and into the dips left by discarded seeds, brush each onion as well.
- Roast for about 50 minutes or until the butternut squash is golden and the flesh is soft. You may need to remove the onions a few minutes earlier = you need to keep checking on progress.
- Put the walnuts into a dry shallow roasting pan and place in the oven for about 5 - 6 minutes or until they start to change colour very slightly. Remove and set aside.
- Top and tail the beans and boil in salted water for 7 - 10 minutes until cooked. Drain and set aside.
- Mix the dressing ingredients together in a small jug and set aside.
- When the roasted vegetables are done, remove the skin from the butternut squash and cut the flesh into cubes.
- Cut the onions into quarters and place the vegetables into a serving dish.
- Add the beans and the dressing, mix gently so as not to break up the soft squash.
- Finally sprinkle over the toasted walnuts and some freshly chopped parsley.