Serves 2
Ingredients
2 medium cooking apples
1 onion or munchkin squash, or ½ a butternut squash
4 cloves of garlic in their skins
50g Manchego
handful of toasted pumpkin seeds and pinenuts,
mixed leaves
Dressing – olive oil, honey, balsamic
Method
Cut squash into small wedges and scoop out the seeds. Preheat oven to 220C/Gas8 and put the squash (unpeeled) into a roasting tray with a big glug of olive oil and some flaked sea salt. Quarter the apples, scoop out the core and seeds and add to the tray with the squash. Put in the oven. Add garlic and some rosemary sprigs after 15 mins and cook for a further 15 mins. Combine dressing ingredients, then toast a handful of pine nuts and pumpkin seeds in a dry pan for a few minutes until they start to turn golden.
When the squash and apples are ready, take them out, squish the garlic out of its skins into the tray and toss the squash and apple in it. Place on top of a plate of leaves, scatter over the seeds and the dressing and finish with a little Manchego.
