Roast Butternut Squash, Red Onion,

Green Beans and Toasted Walnuts

 

Serves 4 - 6

Preparation: 15 minutes

Cooking Time: 50 minutes

 

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

 

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For the dressing:

 

• 1 tablespoon Wholegrain Mustard

• 3 tablespoons Walnut Oil

• 1 tablespoon red wine vinegar

• Sea salt and freshly ground black pepper

 

 

 

Method

 

1. Pre-heat the oven to 200C.
    

2. Place the butternut squash halves in a large roasting pan, together with the red onions.
    

3. Pour olive oil over the butternut squash and into the dips left by discarded seeds, brush each onion as well.
    

4. 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.
    

5. 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.
    

6. Top and tail the beans and boil in salted water for 7 - 10 minutes until cooked.   Drain and set aside.
    

7. Mix the dressing ingredients together in a small jug and set aside.
    

8. When the roasted vegetables are done, remove the skin from the butternut squash and cut the flesh into cubes.
    

9. Cut the onions into quarters and place the vegetables into a serving dish.
    

10. Add the beans and the dressing, mix gently so as not to break up the soft squash.
     

11. Finally sprinkle over the toasted walnuts and some freshly chopped parsley.