Warm Butternut Salad
by Gileen Caughey
The warmth and smokiness of Hoot sauce is the X factor in this salad.
The whole butternut is used, including the skin and seeds, (no beautiful organic food waste here).
I like something raw in my meals, even in winter. I am surprised as I hunt around the garden and fridge what I can find. Today I found chick weed, miner’s lettuce, nasturtiums, parsley, young kale and beetroot tops. The butter beans add protein to this salad, and the feta acts as a creamy, salty dressing. I added more pumpkin seeds to the roasting dish because I love our NZ Pumpkin seeds.
Time 1 hr cooking time, 10 mins prep
1 butternut squash
2 T Hoot Sauce
2 T olive oil
¼ cup of pumpkin seeds
2 cups of salad greens washed
¼ cup feta (of your choice)
2 T milk (of your choice)
1 can of butter beans, or equivalent
precooked butter beans
2 T olive oil
1 T apple cider vinegar
1 t hoot sauce
Salt and pepper to season.
Turn the oven onto 180C.
Cut the butternut in quarters vertically and scoop out the seeds, save these. Mix the Hoot sauce and 2 T olive oil together. Rub ½ of the Hoot sauce mix all over the butternut including skin side. Lay each quarter skin side down on the roasting dish. Roast the butternut for 30 min.
Mix the seeds, including the butternut inners, into the remainder of the Hoot sauce, set aside. Add the seeds to the roasting pan after 30 min and roast for another 30 mins so the butternut is very soft and the skin and seeds are crispy.
Meanwhile drain and rinse the butter beans. Wash the salad greens.
Make a marinade with 2 T. olive oil, 1 T apple cider vinegar salt and pepper and 1 t of Hoot sauce.
Toss the butter beans into this to marinate.
Crumble the feta into a separate bowl and add 2 T milk, keep mixing with a fork until it forms a creamy dressing. Season.
Constructing the salad:
Allow butternut to cool for 10 mins before creating the salad. Tear the butternut into pieces and dot around the salad platter, poke the salad greens into the gaps. Sprinkle over butter beans and their marinade. Dot with the feta dressing. Sprinkle the crispy seeds, from the bottom of the roasting dish, on top.
Serve warm but it is good cold for lunch next day too.