Fiona Talkington’s Clare’s Roasted Butternut Squash Salad

Butternut squash is the food of the gods to me and this easy and delicious dish was first made for me by a lovely friend, hence the title.

Chop a buttnernut squash (peeled, de-seeded, all the usual things) into chunks. Drizzle with olive oil and roast along with chopped garlic, a few sprigs of fresh rosemary and black pepper.

Meanwhile for the dressing whisk together 4 tbsp olive oil, 2 tbsp balsamic vinegar, 1 tbsp clear honey, 1 tbsp soy sauce and crushed garlic.

In your favourite large bowl put wild rocket. Arrange the roasted squash over the top, add chopped or crumbled goats cheese and chopped walnuts. I added some chopped dried apricots too which give it another texture.

Perfect for a winter lunch, a summer supper with a glass or two of chilled white wine or elderflower and try prosecco jelly for dessert.

If you want a non veggie option, some crisp fried parma ham nestling amongst the rocket is very tasty!