A really tasty warm salad from ‘Vegetables’ by Sophie Grigson.

Ingredients

• 1/4 Crown Prince squash
• 3cm piece root ginger, grated
• A few bay leaves
• Olive oil
• 250g cherry tomatoes, or a large tomato, chopped
• 4 cloves garlic, sliced
• some streaky bacon
• 2tbs white wine/cider vinegar

Preparation

• Slice the squash into 3cm thick slices.  You can peel the squash if you like, but the skin is edible when cooked.
• Place in a roasting tin with the ginger, bay leaves and coat with oil. Season with salt and pepper. Roast at 220C for 20 minutes.
• Take the squash out of the oven, turn it, add the garlic then lay the bacon over the top.
• Add the tomatoes, return to the oven and cook for a further 20 mins or so.
• Serve the salad with some rocket.
• De-glaze the roasting tin with the vinegar or a splash of white wine, and pour this dressing over the salad.