x1 Butternut squash sliched into wedges
x1 Handful of baby leaf watercress
110g Pomegranate seeds
90g Pine nuts
Salt & Pepper
Sage butter (optional):
20g Fresh sage
90g Unsalted butter
1/2 tbs Lemon juice
Pre heat fan oven to 220C. Cut the butternut squash in half, remove the seeds and slice into wedges. Arrange on a baking tray, splash over some olive oil (around x2 Tbs should be fine)
and sprinkle with salt & pepper. Cook for 35-40 mins or until the squash starts to brown (I like it a little burnt in patches as this adds a caramely flavour). leave to cool slightly.
Arrange the watercress in the bottom of a salad bowl, add the wedges of squash and sprinkle over the pomegranate seeds.
Using x2 teaspoons, spoon out the ricotta and gently drop teaspoons of it into the bowl over the squash and seeds.
Toast the pine nuts under the grill until lightly brown and add to the bowl.
If you fancy adding the sage butter: Melt the butter in a pan until it starts to go brown, remove from the heat to add the sage leaves, pinch of salt and the lemon juice, then return to the heat for a couple of minutes to simmer. Pour into a small jug and to the salad, to taste.
If you don't want to use the butter the salad is lovley and moist so can be eaten as it is, but if you prefer a splash of something then you could use balsamic vinegar.
Perfect for weekday lunches or autumn evenings, by its self, or with some leftover Sunday lunch lamb.