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Cooking & Entertaining
> Vegetable Dishes >
Fall Vegetables Recipes
Autumn Squash Salad
Ingredients:
125g onions
2 garlic cloves
225g yellow butternut squash
2 tbsp chopped fresh herbs such as chives mint or flatleaf parsley
225g cucumbers
225g plum tomatoes
salt and freshly ground black pepper
50g cheese such as feta
50g chopped black and green olives
75m1olive oil
warm crusty bread to accompany
Method:
Finely slice the onions squash cucumbers and
tomatoes. Crumble the cheese.
Heat 2 tbsp oil in an ovenproof pan and fry the squash for 3 to 4
minutes or until softened and golden. Remove and set aside.
Add the crashed garlic and onions to the pan and
cook slowly for 5 minutes on the simmering plate then transfer to
simmering oven for a further 10 minutes.
Spoon the sliced squash cucumbers and tomatoes into
an ovenproof dish or tin and top with the onions and garlic herbs
seasoning and remaining oil.
Cover with foil and cook on the grid shelf on the
floor of a roasting oven. After 15 minutes uncover and cook for a
further 30 to 40 minutes until tender.
Serve on individual plates sprinkled with the
olives and crumbled cheese. Accompany with warm crusty bread.
Serves 4
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