Prep: 10 min
Cook: 60 min
Serves 4

1kg onion squash or small pumpkin
2tbsp olive oil
10 sage leaves
1 red onion, thickly sliced
200g fresh goat cheese log
8 toasted walnuts Dressing:
2 tbsp extra virgin olive oil
1tbsp balsamic vinegar
1tbsp white wine
Sea salt and pepper

METHOD

Heat the oven to 200C/Gas 6. Scrub the pumpkin, cut in half, and cut into wedges, skin-on. Toss in olive oil, scatter with sage leaves, sea salt and pepper and roast for 45 minutes to 1 hour, adding the onion after the first 30 minutes, until tender and lightly scorched. Cool to lightly warm. Whisk the dressing together. Arrange pumpkin and red onion on four plates, tuck in little clumps of goat cheese and scatter with toasted walnuts.

Drizzle with the dressing and serve.

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