Squash, radicchio, goats curd and candied walnuts with a pomegranate molasses dressing

Squash is one of my favourite ingredients to cook with in Autumn and I love all the different varieties there are to choose from. If the colours alone from this picture aren’t tempting enough, I think the balance of flavours between the sweet squash and candied walnuts, bitter leaves and the tangy creaminess of the goat’s curd make for a really special autumnal lunch or dinner.

| Serves 2 |

INGREDIENTS

1 squash, such as butternut or crown prince 

Few sprigs of thyme

1 radicchio head (or any other bitter leaves)

200g goats curd (or any other goat’s cheese)

For the candied walnuts

40g walnuts

20g granulated sugar

For the molasses dressing

1 tsp pomegranate molasses 

1/2 tsp honey

1 tbsp red wine vinegar

4 tbsp extra virgin olive oil

METHOD

Preheat the oven to 200C fan.

Cut the squash into thick rounds, scooping out the flesh with a spoon. Place the pieces on a baking tray and drizzle with olive oil, salt, pepper and scatter over the thyme. Roast for 45 minutes or until a knife slides through easily, turning halfway through cooking. 

For the dressing, put the wine vinegar, honey, pomegranate molasses, a pinch of salt and a few grinds of pepper in a bowl. Gradually whisk in the oil to form an emulsified dressing.

Toss the walnuts in 2 tbsp water and stir in the granulated sugar. Scatter over a baking sheet and bake in the oven for 6-8 mins until golden brown. Remove from the oven and allow to cool.

Separate the leaves from the radicchio, washing and drying them before adding to a bowl. Add the dressing and give a good mix until evenly coated. Remove the squash from the oven (discarding the thyme sprigs) and give another mix.

Arrange on a platter or individual plates and scatter over the candied walnuts and dot around the goats curd.