Here’s a cracker of an autumnal recipe from Chloe Ride, perfect for a weekend lunch.
Roast Squash Salad with Whipped Goats Cheese, Bacon Crumb & Seeds
2 small Red Kuri pumpkin (sizes of squash may vary- you’re looking for 2-3 5mm squash rings per person)
100g soft goats cheese
juice and zest of 1 lemon
1 tbsp olive oil
4 rashers smoked bacon
1 clove garlic
8 sage leaves
50g soft mixed herbs- I used dill, fennel tops, parley and thyme leaves
Start by prepping the squash. Use a sharp knife to carefully cut the squash into 1 1/2 inch thick rounds. Use your hands to gently pull away the seeds, laying them on a flat baking tray. Drizzle the seeds with a little olive oil, season with flaked salt and pepper, then bake in the oven for 10 minutes, until crunchy.
Meanwhile, massage 2 tbsp olive oil into the squash rings, also seasoning with flaked salt and pepper, and place into the oven for 25 minutes, until very tender.
Place the goats cheese into a small bowl with the lemon juice and zest and olive oil, and use a fork or small whisk to combine until it has the texture of just whipped cream. Season to taste.
For the bacon crumb, dice the bacon rashers into 5mm cubes and heat 1 tbsp oil in a frying pan on a medium heat. Add the garlic and cook for 1-2 minutes until it just starts to brown, then add in the bacon and stir.
Cook until crisp- about 8-10 minutes, turning down the heat if needs be. Use a slotted spoon to remove the bacon to a kitchen paper lined plate, then drop the sage leaves into the oil and cook until their colour changes from light to dark green- about 1-2 minutes. They should be crisp.
To assemble, mix the rocket and herbs in a large bowl and divide between two plates. Top with 2-3 squash rings per person, then dollop on the whipped goats cheese, and sprinkle over the bacon crumb and seeds. Top with the crispy sage leaves, then drizzle over a little of the left over bacon and sage oil from the frying pan if desired.