Cumin Maple Butternut Squash Salad with Cranberry Ginger Sauce and Brie

Finally using up a butternut squash at Christmas, that I’ve had since Halloween… In the spirit of the season and while we are stuffing our faces with treats I opted for a salad paired with a homemade ginger and cranberry sauce, pulled apart some Castello Soft Brie Cheese (it is the best!), kept things on brand with some ‘green’ (spinach) and finished off with crushed walnuts, fresh pomegranates and a good drizzle of the finest Maple Syrup.

This is definitely better than just another butternut squash soup!

Cooking tips:

  • If you can’t source maple, honey is the best alternative.

  • I slice my butternut squash, roast with the skin on and then remove once cooked as it is a whole lot easier to do.

  • I use the BEST ground ginger ever by Diaspora Co - it has such a sweet fragrance with notes of pineapple and lime. Honestly nothing better. If you can’t source this then I would use freshly grated ginger in the recipe.

Ingredients:

  • 1 Butternut Squashed (Sliced, Cubed - whatever shape you prefer)

  • 3 TBSP Ground Cumin

  • 50ml Maple Syrup + extra for drizzling

  • Salt Flakes

  • Olive Oil

  • 150g Cranberries

  • 50g Light Brown Sugar

  • 1 TBSP Ground Ginger or Freshly Grated Ginger

  • 1/2 Orange

  • 25g Crushed Walnuts

  • 100-150g Castello Extra Creamy Brie

  • 100g/Handful of Spinach

  • 1/2 a fresh Pomegranate

Method:

  1. Heat your oven to 180°c (fan)

  2. Coat your squash with the cumin, maple, salt and a good amount of olive oil. Massage everything in well, making sure all the squash pieces are completely covered. Place on a roasting tray, covered with foil and roast for 25mins and then remove the foil and roast for another 10mins.

  3. While the squash is cooking, in a pan add the cranberries, sugar, orange juice and ginger with 300ml of water . You want the cranberries to be covered in water. Place on a medium heat and leave to bubble away, breakdown and for the liquid to evaporate slightly. Stir occasionally so it doesn’t stick.

  4. We are looking for that thick, puree type texture. Becareful not to dry it out too much.

  5. Leave the squash and cranberries to cool completely. Then in a large bowl and them both along with the spinach, walnuts, pomegranates, cheese, drizzle of maple and oil, good sprinkle of salt, toss well then plate up.

  6. Alternatively you can plate each element up on by one on top of each other and finish with dollops of the cranberry around the plate (like my picture).

Dina MackiComment