Roasted squash and tomato salad

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


  • 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


  • 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.
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