Roasted Butternut Squash, Prosciutto and Whipped Goat Cheese Salad

the Sage Test Kitchen

Roasted Butternut Squash, Prosciutto and Whipped Goat Cheese Salad

Name: Roasted Butternut Squash, Prosciutto and Whipped Goat Cheese Salad
Cook time: 900 s
Total time: 1800 s
Yield: Serves 4
Ingredients: 35 g walnut halves; 2 tbsp honey; ½ tsp thyme leaves; Pinch sea salt; 900 g butternut squash - peeled and cut into large pieces; 2 tbsp olive oil; 2 sprigs thyme; Coarse salt - to season; Freshly ground black pepper - to season; 120 g goat cheese; 3 tbsp whipping cream; 1 tsp thyme leaves; Freshly ground black pepper - to season; ½ green apple - peeled and cored; Baby rocket; 6 thin slices prosciutto; 2 tsp sherry vinegar; 2 tsp honey; 1 tbsp extra-virgin olive oil

Diced squash, sliced apple and chopped walnuts are all done at the push of a button for this elegant salad. No time-consuming chopping skills required, just add simple twirls of prosciutto and some creamy goat cheese.

30 mins total time

15 mins active time

Easy

Serves 4

Ingredients

Measurements:

For the candied walnuts

35 g walnut halves
2 tbsp honey
½ tsp thyme leaves
Pinch sea salt

For the squash

900 g butternut squash
peeled and cut into large pieces
2 tbsp olive oil
2 sprigs thyme
Coarse salt
to season
Freshly ground black pepper
to season

For the whipped goat cheese

120 g goat cheese
3 tbsp whipping cream
1 tsp thyme leaves
Freshly ground black pepper
to season

For the salad

½ green apple
peeled and cored
Baby rocket
6 thin slices prosciutto

For the dressing

2 tsp sherry vinegar
2 tsp honey
1 tbsp extra-virgin olive oil

Instructions

1To preheat the oven, insert the wire rack into position 6. Set the oven to Bake, Convection, 175°C, for 6 minutes and press Start. Meanwhile, continue to the next step.
Tip: Recipe has been optimised for the Smart oven Air Fryer XL.
2To make the candied walnuts, place the walnuts, honey, thyme and salt in a bowl and toss to combine. Spread over a baking pan that has been lined with baking paper. Place the pan in the preheated oven and cook for 6 minutes, or until caramelised and golden. Remove from the oven and allow to cool.
3Adjust the oven to Air Fry, Super Convection 220°C, for 20 minutes and press Start.
4To prepare the squash, assemble the processor with the red dicing gearbox, dicing grid and blade in the bowl and dice the squash. Transfer the squash to a bowl. Add the oil, thyme, salt and pepper and toss to coat. Spread the squash in a roasting pan. Place the pan in the preheated oven and roast for 15 minutes, or until the squash is tender when tested with a knife.
Tip: Use the red dicing cleaner to push through any squash caught in the dicing grid.
5Carefully assemble the processor with the grey spindle and green S-blade in the bowl. Add the cooled walnuts and pulse until broken up.
6To make the whipped goat cheese, with the grey spindle and green S-blade in the bowl, add the goat cheese and process until smooth. While the processor is on, slowly drizzle the cream through the feed chute until emulsified, scraping down the side occasionally. Add the thyme and pepper and pulse to combine.
7To prepare the salad, assemble the processor with the grey spindle and orange adjustable slicer set on 1 in the bowl and slice the apple. Transfer the apple to a bowl. Add the rocket to the apple and mix.
8To make the dressing, place vinegar, honey and oil in a bowl and whisk to combine.
9Spread the whipped goat cheese on a serving platter. Top with the squash. Toss the salad and prosciutto with half the dressing and place on top of the squash. Spoon over the remaining dressing, scatter with the walnuts and serve.

Ingredients

Measurements:

For the candied walnuts

35 g walnut halves
2 tbsp honey
½ tsp thyme leaves
Pinch sea salt

For the squash

900 g butternut squash
peeled and cut into large pieces
2 tbsp olive oil
2 sprigs thyme
Coarse salt
to season
Freshly ground black pepper
to season

For the whipped goat cheese

120 g goat cheese
3 tbsp whipping cream
1 tsp thyme leaves
Freshly ground black pepper
to season

For the salad

½ green apple
peeled and cored
Baby rocket
6 thin slices prosciutto

For the dressing

2 tsp sherry vinegar
2 tsp honey
1 tbsp extra-virgin olive oil

Instructions

1To preheat the oven, insert the wire rack into position 6. Set the oven to Bake, Convection, 175°C, for 6 minutes and press Start. Meanwhile, continue to the next step.

Tip: Recipe has been optimised for the Smart oven Air Fryer XL.

2To make the candied walnuts, place the walnuts, honey, thyme and salt in a bowl and toss to combine. Spread over a baking pan that has been lined with baking paper. Place the pan in the preheated oven and cook for 6 minutes, or until caramelised and golden. Remove from the oven and allow to cool.

3Adjust the oven to Air Fry, Super Convection 220°C, for 20 minutes and press Start.

4To prepare the squash, assemble the processor with the red dicing gearbox, dicing grid and blade in the bowl and dice the squash. Transfer the squash to a bowl. Add the oil, thyme, salt and pepper and toss to coat. Spread the squash in a roasting pan. Place the pan in the preheated oven and roast for 15 minutes, or until the squash is tender when tested with a knife.

Tip: Use the red dicing cleaner to push through any squash caught in the dicing grid.

5Carefully assemble the processor with the grey spindle and green S-blade in the bowl. Add the cooled walnuts and pulse until broken up.

6To make the whipped goat cheese, with the grey spindle and green S-blade in the bowl, add the goat cheese and process until smooth. While the processor is on, slowly drizzle the cream through the feed chute until emulsified, scraping down the side occasionally. Add the thyme and pepper and pulse to combine.

7To prepare the salad, assemble the processor with the grey spindle and orange adjustable slicer set on 1 in the bowl and slice the apple. Transfer the apple to a bowl. Add the rocket to the apple and mix.

8To make the dressing, place vinegar, honey and oil in a bowl and whisk to combine.

9Spread the whipped goat cheese on a serving platter. Top with the squash. Toss the salad and prosciutto with half the dressing and place on top of the squash. Spoon over the remaining dressing, scatter with the walnuts and serve.