Warm salad of roasted squash & ruby grape­fruit with salsa verde

The Irish Times Magazine - - FOOD -

Win­ter time is pump­kin time. I like to use the Hokkaido pump­kin. The outer cov­er­ing of the squash is hard but the in­side is fleshy and del­i­cate, with flavours like a ch­est­nut. It tastes amaz­ing and you don’t have to peel it – who doesn’t like a short­cut?

1 medium sized squash 15g of sumac

1 small hand­ful of oregano 40mls of olive oil pinch of nut­meg salt and freshly ground pep­per 3 large ruby grape­fruit

Salsa Verde in­gre­di­ents 50g of ca­pers, rinsed Zest of 3 lemons 50mls of ap­ple cider vine­gar 2 cloves of gar­lic

100mls of ex­tra verg­ing olive oil 200g of roughly chopped curly pars­ley A pinch of salt and pep­per

Pre­heat the oven to 180° C. Cut the pump­kin open and re­move all the seeds. Cut into one inch slices and spread them on a bak­ing sheet lined with bak­ing pa­per. Sprin­kle over all the other in­gre­di­ents ex­cept the grape­fruit and toss well with the olive oil. Roast in the oven for 30 min­utes or un­til soft. Re­move from the oven and cool slightly. Peel and slice your grape­fruit, re­mov­ing all pips, then scat­ter the slices over the squash. Place all the Salsa Verde in­gre­di­ents in a food pro­ces­sor and blitz to­gether un­til it reaches a pesto like con­sis­tency. Spoon over the roasted squash and grape­fruit.

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