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Summer favourite: butternut squash & goats cheese salad

June 6, 2012

One of the pleasures of summer is dining al-fresco, and one of the best meals for a balmy summer evening is a goats cheese and butternut squash salad. So simple to make and entirely satisfying. Serve with warm crusty bread and olives.

Roast the butternut squash with garlic, oregano and olive oil in the oven for 25 minutes, add the sliced bell peppers in and cook for 15 minutes. While the butternut squash is cooking, make the base salad with leaves (I always favour Italian), baby tomatoes, roasted pumpkin seeds and crumbled goats cheese. Add in the cooked butternut squash and pepper, toss and serve with balsamic glaze.

 

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