Roast Pumpkin Salad Recipe

45 minutes


  • 500g of pumpkin, or butternut squash, peeled, de-seeded and cut into golfball-sized chunks
  • 4 small onions, halved through their middle
  • 30ml of olive oil, with extra for drizzling
  • 100g of curd cheese
  • small bunch of flat leaf parsley, leaves picked
  • salt
  • black pepper


Preheat the oven to 220°C/gas mark 7
Rub a large ovenproof frying pan with a little bit of oil (an ovenproof one saves on washing up). Put the onions, cut-side down, into the pan and fry over a high heat for a good 5 minutes, without moving them, until coloured
In a large bowl, toss the pumpkin with the remaining oil and season with salt and pepper. Add to the pan of onions. Now you can move the onions. Give the pan a good shake so the onions come free and the pumpkin is mixed in
Put the pan into the oven and roast for 25 minutes, until the pumpkin is golden and dark on the outside
Take the pan out of the oven, pour the veg into a serving bowl, dot the curd cheese over the vegetables in splodges, season with black pepper and salt, drizzle with olive oil and toss the parsley over the top. Done