Butternut, Arugula, and Pine Nut Salad
From "Nigella Kitchen" by Nigella Lawson

1 butternut squash, approx 2 1/4lb
1 tsp kosher salt
1 tsp ground turmeric
1 tsp ground ginger
2 Tbsp cold-pressed canola, or olive oil
1/3 cup golden raisins
1/4 cup water, from freshly boiled kettle
1 tsp sherry vinegar
4oz (about 3 cups) arugula and other salad leaves
1/3 cup pine nuts, toasted

Preheat oven to 400f Dont bother to peel, but halve and seed the butternut squash, cut into 1/2in thick slices, then cut each slice into four. Put the butternut pieces into a bowl with the salt, spices, and 2 Tbsp oil and smoosh them about, then tip into a lipped baking sheet (lined with aluminum foil). Don't clean the bowl yet.
Cook the squash for 30-40min. Check to see if it's cooked through by the time 1/2 hours up by piercing with a fork, some squashes cook faster than others. Add the golden raisins to the spice smeared bowl and cover with the freshly boiled water; once cooled, whisk in the vinegar and the 2 Tbsp oil that remain.
Put half of the salad leaves over a large plate or bowl and arrange the butternut pieces on top. Sprinkle with the remaining salad leaves and the pine nuts. Scrape the raisin-studded dressing out of the bowl to dribble over it all and toss gently before serving.

make ahead noteButternut can be roasted a day ahead. Cool, cover, and refrigerate until needed. Remove about an hour before serving so that it's at room temp.
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