Creamy Goat's Cheese, Roasted Spicy Butternut Squash, Broccoli, Red Onion and Crispy Bacon Invites You To Imagine The Delights That Autumn Will Soon Be Bringing...
This recipe was inspired by a really tasty salad I had at one of the chain Italian restaurants recently. I decided to pimp it by adding crispy bacon, nutrient-dense quinoa and finishing it with a drizzle of nutty toasted sesame oil. It's delightfully colourful, filling and uplifting for the rainy days ahead...
Butternut squash is big in autumn. It powers in all fat and phallic and says 'Shut up' to the weather by providing us with a Jeff-load of vitamins. You can roast it, make soup with it, carve it, toss it in a load of garlic, make hummous with it (dare you) the list goes on. Roasted is best though, in a bit of olive oil with a kick of chilli to balance it's natural creaminess. Pair that with tangy goat's cheese, crispy salty bacon, garlicky broccoli and toasted sesame quinoa and you are in for a proper banging taste sensation! wahey!
Vamos a la cocina
Serves 2:
Ingredients
Half a butternut squash - cubed
Half a pack of pre-cooked quinoa (I'm lazy ok) the black and white one is good by Merchant Gourmet (no they are not paying me!)
Olive Oil for frying and roasting
Little pack of goat's cheese - I use approx 40g per person but you help yourself. Cubed
6 rashers of streaky bacon
Half a head of broccoli - chopped small
One red onion
2 garlic cloves
Chilli flakes
Sesame oil - to finish
Pre-heat your oven to 200.
On a baking tray combine your butternut squash, a sprinkling of chilli flakes, some olive oil, salt and pepper and roast for about 10 minutes before turning down to 180 - this should colour it nicely and get it going. You don't want it burnt though so chill out after a while.
Grill your bacon until it's crispaaay you want it to stand up in the bowl and look BOSS. No flaccids allowed.
10 mins on high
In a wok, fry your crushed garlic in the olive oil over a low heat and add the broccoli and then the red onion until they are both tender but not mushy. Just before they are cooked add the quinoa and toss around so it can absorb all the lovely flavours and obtain some heat. Season the wok crew.
Put your wok mix into a bowl and dot with your cubed goat's cheese. Drizzle with a LITTLE sesame oil (we don't want a sloppy mess, this is just for flavour, OK?) and then position your crispy bacon.
Present to a hungry face :)
Let me know how you get on if you make this! I'm always keen to hear your feedback and see your recreations!
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