ROASTED SQUASH WITH CHICORY, GOAT'S CHEESE & HERBY COUSCOUS

Roasted squash with chicory, goat's cheese & herby couscous image

Combine butternut squash, red chicory, pine nuts, giant couscous and goat's cheese to make this lovely winter salad full of texture and flavour

Provided by Esther Clark

Time 50m

Number Of Ingredients 12

Previous Next

Ingredients

1 butternut squash
1 small garlic clove
2 tbsp olive oil
200g giant wholewheat couscous
small bunch of basil, roughly chopped
small bunch of parsley, roughly chopped
2 tbsp pine nuts, toasted
100ml extra virgin olive oil
small pinch of sugar
1-2 lemons, juiced
2 red chicory, leaves separated
100g goat's cheese, sliced into rounds

Steps:

Heat the oven to 180C/160C fan/gas 4. Cut the bulbous end from the squash, then halve, scoop out the seeds and cut into wedges (reserve the long neck of the squash for another recipe). Spread the squash wedges out in a roasting tin. Peel the garlic and toss this through the wedges along with some seasoning and the olive oil. Roast for 30 mins until the squash is tender.
Meanwhile, cook the couscous following pack instructions. Drain, return to the pan and leave to steam-dry. Tip the basil, parsley, pine nuts and half the extra virgin olive oil into a food processor with the sugar and some seasoning. Blitz to a coarse paste. With the motor running, drizzle in the remaining extra virgin olive oil and lemon juice. Season to taste, then toss with the couscous.
When the squash is tender, roughly mash the garlic clove and gently stir through the squash. Toss the wedges through the couscous with the chicory leaves and goat's cheese. Any leftovers will keep covered in the fridge for up to a day.

Nutrition Facts : Calories 626 calories, Fat 44 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 6 grams sugar, Fiber 10 grams fiber, Protein 15 grams protein, Sodium 0.4 milligram of sodium