Recipe: chargrilled butternut squash salad
***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***
Butternut squash can be the star of any summer dish – perfect for roasting on the barbecue and tastes beautiful in a salad. Squash is also a great source of fibre, potassium and vitamin C, essential for bolstering the immune system.
Tip
- This dish uses Chinese chives, which are slightly stronger in taste than normal chives, but both will work nicely.
Chargrilled butternut squash salad
Light the barbecue. Alternatively, you can roast the butternut squash by tossing it in olive oil and cooking it at 200°C (fan)/400°F for about 30 minutes or until tender.
Finely chop the red onion and place in the vinegar. Brush the flesh of the squash with the oil.
Once the barbecue is at the red glowing stage (no naked flame), add the squash and barbecue on each side for 10 minutes.
In a blender, add the toasted nuts, clove of garlic, pinch of salt, chinese chives and several tablespoons of olive oil. Blend until you have the desired consistency.
Place the butternut squash wedges on individual plates, drizzle with the pesto-like sauce and pickled red onions.
Light the barbecue. Alternatively, you can roast the butternut squash by tossing it in olive oil and cooking it at 200°C (fan)/400°F for about 30 minutes or until tender.
Finely chop the red onion and place in the vinegar. Brush the flesh of the squash with the oil.
Once the barbecue is at the red glowing stage (no naked flame), add the squash and barbecue on each side for 10 minutes.
In a blender, add the toasted nuts, clove of garlic, pinch of salt, chinese chives and several tablespoons of olive oil. Blend until you have the desired consistency.
Place the butternut squash wedges on individual plates, drizzle with the pesto-like sauce and pickled red onions.
Butternut squash can be the star of any summer dish – perfect for roasting on the barbecue and tastes beautiful in a salad. Squash is also a great source of fibre, potassium and vitamin C, essential for bolstering the immune system.
Tip
- This dish uses Chinese chives, which are slightly stronger in taste than normal chives, but both will work nicely.
Chargrilled butternut squash salad
Light the barbecue. Alternatively, you can roast the butternut squash by tossing it in olive oil and cooking it at 200°C (fan)/400°F for about 30 minutes or until tender.
Finely chop the red onion and place in the vinegar. Brush the flesh of the squash with the oil.
Once the barbecue is at the red glowing stage (no naked flame), add the squash and barbecue on each side for 10 minutes.
In a blender, add the toasted nuts, clove of garlic, pinch of salt, chinese chives and several tablespoons of olive oil. Blend until you have the desired consistency.
Place the butternut squash wedges on individual plates, drizzle with the pesto-like sauce and pickled red onions.
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