A roasted squash salad with cured meat and cheese is nothing new but roasting the squash whole takes it to a different level! By locking in the steam and flavours the squash develops a soft and creamy texture with a crispy skin, what's not to like? With the addition of thyme you're adding some necessary herbyness to the squash from the inside.
I used a local goats cheese 'Norfolk mardler' as it's nice and hard so perfect for shaving into the salad, but a hard cheese local to your area will work just as good and then the recipe becomes your own.
So this dish does take a while but it's so simple you can just whack it in then bugger off and forget about it (for 75 mins approx), just make sure you have enough space in the oven to 'SQUASH ' it in.......dad joke alert! S
whole roasted squash, chorizo & goats cheese salad
makes enough for 2
- 1 x red kuri squash
- 4 sprigs rosemary
- 2 generous handfuls of rocket or spinach whatever you fancy
- local hard goats cheese ( for shaving on top)
- extra virgin olive oil
- 75g approx sliced chorizo
- salt & pepper
- balsamic vinegar
Set the oven to 180'C and then carefully make 4 holes in the squash with your knife (wiggle it round so they are holes not slits),
Push the 4 sprigs of rosemary into the pre made holes and put the squash onto a roasting tray, get your hands dirty with the oil and give the whole squash a massage all over and season with salt and pepper, roast in the oven for 75 mins or until golden and soft.
Take it out of the oven and allow to cool slightly then cut straight down the middle (watch out for the steam!)
Grab yourself a spoon and scrape out all the seeds from both sides of the squash, cut yourself 2 nice big slices and divide between your plates, top with the sliced chorizo, salad leaves and then using a peeler, shave on a generous helping of the cheese.
Drizzle some more olive oil and a little balsamic onto each portion and you're ready to chow down.
Do not waste the leftover squash! Perfect snacking just spread some on a piece of toasted sourdough and top with caramelised red onions (or chutney).