Roasted Butternut Boats
Deliciously roasted brusselssprouts and spring greens in a delicate dressing of honey mustard, served in aroasted butternut squash boat and topped with fries and crispy shallots.
Ingredients
- 4 Small Butternut Squash
- 400 g Brussels Sprouts
- 200 g Spring Greens
- 250-300 g Hard Goats Cheese
- 8-10 Shallots
- 1 tbsp Butter for frying
- 2 tsp Honey
- 1 tsp Dijon Mustard
- ½ Grapefruit (can be substituted for other citrus such as lemon or lime)
- 1 cup Boiling Water
- Salt
- Ground Pepper
Instructions
- Preheat the oven to 210° C.
- Prepare the Butternut Squash boats by slicing lengthways, drizzling in oil and adding to an oven proof dish or tray.
- Bake the butternut squash boats for 40-45minutes.
- Wash the Brussels sprouts and removed the outer layers. Cut off the bottoms and slice thinly (aim for the size of a £1 coin or thinner).
- Place in another dish and drizzle with oil and add some salt and ground pepper. This can be baked for 15-20 minutes until some of the leaves are starting to brown.
- Heat the butter in a frying pan on medium heat.
- Peel and finely dice the shallots and add the diced shallots once the butter is melted and bubbling slightly. Keep an eye on these throughout to make sure they are not sticking to the sides. If they start to stick, just add more butter. These should be fried until crispy and brown all over so don’t worry about burning them.
- Mix together the honey, mustard, and juice from the grapefruit in a small dish or jug. Add boiling water 1 tablespoon at a time until you get a very runny dressing.
- Remove the Brussels sprouts from the oven and add the chopped spring greens and drizzle over the honey mustard runny glaze. Place back in the oven for another 10 minutes.
- Once soft throughout, remove the butternut boats from the oven and leave to cool for at least 5 minutes. Scoop out the inside of the boat and make sure to leave a border around the outside of at least 1cm.
- Fill the boats with the Brussels sprouts and spring green mixture and top with finely grated goats cheese.
- Place the boats back in the dish along with any leftover vegetables and the butternut that was scooped out. Season again with salt and place back in the oven for 10 minutes.
- Serve the boat with the extra veggies and butternut squash and top with the crispy shallots.