Roast Butternut Squash and gorgonzola Spinach Salad
1 small (or half of a large) butternut squash
olive oil for roasting
1/4 tsp ground cinnamon
2 cups baby spinach leaves, washed & dried
150g Gorgonzola (or blue cheese of your choice)
1/4 cup spicy roasted pumkin seeds
3 tbsp olive oil
1.5 tbsp balsamic vinegar (I used spiced fig balsamic vinegar)
Salt and black pepper
Pre-heat the oven to 200C. Peel the butternut squash, scoop out the seeds and chop into cubes or wedges, depending on your preference. Toss the pieces in the olive oil and ground cinnamon to coat, then spread out in a single layer on a baking sheet and roast for 20-30 minutes or until tender and beginning to brown.
If using the seeds from the same butternut squash to make my spicy roasted pumkin seeds, then do this while the butternut is roasting. Alternatively, use a batch of seeds you prepared earlier and save these for another batch.
Divide the washed spinach leaves between 4 shallow bowls or plates. Once the butternut is cooked, divide amongst the 4 plates and arrange on the leaves. Crumble the cheese and divide equally between the plates, sprinkling it over the leaves and butternut.
Mix together the oil, vinegar, salt and pepper for the dressing and drizzle over the salad. Top each plate with a quarter of the roasted pumpkin seeds and serve.
I think I'll try this recipe tonight!