Halloween autumn salad with roasted butternut squash
Recipe
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20 minutes
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40 minutes
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60 minutes
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4 persons
Planning on throwing a Halloween party? Prepare this spookily delicious dish in your Big Green Egg. This tasty salad is a delicious autumnal recipe of roasted and grilled butternut squash, raw ham and blue cheese, grilled pear and figs with toasted pecans and pumpkin seeds. By using your kamado to roast, grill and toast your ingredients, you give them a great flavour boost and you get to make the most out of your cooking skills. But don’t forget to buy a pumpkin too for carving!
INGREDIENTS
SALAD
- ½ butternut squash
- 1 tbsp olive oil
- 1 firm pear
- 4 figs
- 50 g pecans
- 2 tbsp pumpkin seeds
- 200 g raw ham (slices)
- 100 g Shropshire blue (blue cheese)
- 10 g rocket
DRESSING
- 1 tbsp acacia honey
- 3 tbsp olive oil
- 1 tsp balsamic vinegar
IN ADVANCE
- Light the charcoal in the Big Green Egg and heat with the Cast Iron Grid to a temperature of 200°C. Meanwhile, peel the butternut squash and remove the seeds. Cut the flesh into slices of around 3 centimetres thick. Place the slices on a large piece of aluminium foil and drizzle with the olive oil. Sprinkle with salt and pepper and fold the foil closed.
PREPARATION
- Place the packet on the grill and close the lid of the EGG. Leave the squash to roast for about 15 minutes, turning the packet over halfway through. Meanwhile, peel the pear and cut into quarters. Remove the core and cut each quarter in half lengthwise. Peel the figs and cut them in half lengthwise.
- Remove the squash from the EGG and carefully remove the foil. Place the squash and pear slices and halved figs on the grill. Close the lid of the EGG and grill the squash and fruit for about 2 minutes. Turn the squash and fruit over and grill for another 2 minutes.
- Remove the squash and fruit from the EGG and set aside. Preheat the Cast Iron Skillet Small on the grill.
- Add the pecans and pumpkin seeds to the skillet and toast for 4-5 minutes. Stir the nuts and seeds occasionally, closing the lid of the EGG after each operation. Meanwhile, mix the ingredients for the dressing.
- Remove the skillet from the EGG and scoop out the nuts and seeds. Spread the ham slices over a dish and top with the squash, pear and figs. Crumble the cheese over the salad and top with the rocket. Drizzle the autumnal salad with the dressing and sprinkle the nuts and seeds over the salad.
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