How To Make Sweet Squash And Aubergine Salad
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How To Make Sweet Squash And Aubergine Salad
Sweet Squash and Aubergine Salad Recipe. A rich and indulgent dish that is best enjoyed by itself - spoil yourself! Savour our Sweet Squash and Aubergine Salad recipe.
- Prep:
- 20m
- Cook:
- 30m
- Total:
- 50m
- Serves:
- 4
Step 1: You will need…
- 400 g butternut squash
- 1 ½ medium aubergines
- 50 g butter
- 1 tbsp sugar
- 60 ml olive oil
- 150 ml vegetable oil
- 2 tbsp squash seeds
- 100 g goat's cheese
- 1 bunch of rocket
- 3 tbsp balsamic vinegar
- salt and pepper
- 1 roasting pan
- 1 frying pan
- 1 tray
- 2 spoons
- 1 slotted spoon
- kitchen roll
- 1 pair of tongs
- 1 bowl
Step 2: Preheat the oven
Set the temperature to 250ºC.
Step 3: Roast the squash
Into the roasting tin put the squash cubes, sugar, butter and 2 tablespoons of olive oil. Season with salt and pepper and mix together thoroughly. Place the roasting tin in the centre of the oven and roast for approximately 20 minutes.
Step 4: Fry the aubergine
Meanwhile, pour the vegetable oil into the frying pan and put on a medium heat. Add half of the chopped aubergine and fry for 3 minutes until brown. Fry the other side for a further minute and transfer to a paper towel.
Step 5: Turn the squash
Return to the oven and turn the squash over. Allow it to cook for a final 5 minutes.
Step 6: Remove the squash from the oven
Test that the squash is cooked by passing a small knife through it - if it passes easily, the squash is cooked. Remove the roasting tin from the oven and allow to cool.
Step 7: Make the vinaigrette
Into the bowl add the remaining olive oil and balsamic vinegar. Mix together well.
Step 8: Assemble the salad
Using a serving dish, arrange the squash over the rocket leaves. Follow by layering with aubergine, more rocket and the goat's cheese. Continue layering, season with salt and pepper, sprinkle with squash seeds and drizzle with the vinaigrette.
Step 9: Serve
It is recommended that this dish is eaten alone, as the ingredients are rich.