With fall officially here, we’re making this delicious salad. Roasted squash & fennel with a sprinkle of goats cheese. That all gets topped with roasted hazelnuts, squash seeds, and a good drizzle of honey.
Ingredients
1 delicata squash
2 fennel bulbs, fronds removed and cut into wedges
2 tbsp of Extra Virgin Olive Oil
Salt and pepper, to taste
40g hazelnuts
handful of the squash seeds
honey
goat cheese
Method
Preheat the oven to 405°F.
Cut the squash in half and remove the seeds, but make sure to save them for later. Slice the squash into rings and place on a baking tray linked with parchment paper along with the fennel wedges. Coat with the olive oil and sprinkle with salt and pepper. Let cook in the oven for about 30 minutes or until soft.
Add about a handful of the squash seeds and the hazelnuts into an oven-proof dish. Roast in the oven at 405°F for about 5 minutes or until the seeds are dried out. Remove and transfer to a ziplock bag. Use a heavy flat surfaced object to roughly crush the mixture. Transfer to a bowl and season with salt and pepper.
Place the squash and fennel onto a serving plate, then sprinkle with a good amount of goat cheese. Finish off by sprinkling the hazelnut and seed mixture on top along with a good drizzle of honey.
