SQUASH AND WALNUT TOASTIES
Preparation 10 minutes Cooking 10 minutes Serves 2 If you’re roasting squash or pumpkin, do a little extra and have this for lunch the day after. You can use other roasted veg, too, such as celeriac, beetroot or carrots, and different nuts.
a handful of walnuts 1 tbsp rapeseed or olive oil a knob of butter 200g-250g roasted squash or pumpkin a couple of sprigs of thyme, leaves only (optional) 50g blue cheese (or Cheddar or goat’s cheese), crumbled 2 thick slices of sourdough or other robust bread a trickle of clear honey
1 Heat a non-stick frying pan over a medium heat. Add the walnuts and toast gently for a few minutes until they take on a little colour. Tip out of the pan and set aside.
2 Return the pan to the heat and add the oil and butter. When foaming, add the squash and cook for 3-4 minutes, until heated through. Stir in the thyme, if using, then take off the heat. Add the nuts and the cheese, and stir into the squash. Add sea salt and freshly ground black pepper if you think it needs it.
3 Heat the grill to medium and lightly toast the bread. Pile the squash mixture onto each slice, packing it down a little and making sure some chunks of cheese are on top. Trickle over a little honey and grill until golden. Serve straightaway.