Squash salad with a poached egg

Name: Squash salad with a poached egg
Yield: Serves 4
Cuisine: British recipes
Ingredients: 1 small butternut squash; 4 tbsp olive oil; ½ unpeeled garlic clove; 1 tsp chilli flakes; 4 free-range eggs; 1 tbsp wholegrain mustard; 1 tbsp sherry vinegar; 100g salad leaves; 50g walnuts; Parmesan shavings

Easy
October 2011

Easy
October 2011

Test kitchen approved

Serves 4
Hands-on time 10 minutes, cooking time 30 minutes

Enjoy seasonal squash in this warm salad recipe with walnuts and poached egg.

Nutrition: per serving

Calories: 365kcals
Fat: 28.5g (5.3g saturated)
Protein: 13.7g
Carbohydrates: 14.5g (8.4g sugars)
Fibre: 4.9g
Salt: 0.5g

Nutrition: per serving

Calories: 365kcals
Fat: 28.5g (5.3g saturated)
Protein: 13.7g
Carbohydrates: 14.5g (8.4g sugars)
Fibre: 4.9g
Salt: 0.5g

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Ingredients

1 small butternut squash
4 tbsp olive oil
½ unpeeled garlic clove
1 tsp chilli flakes
4 free-range eggs
1 tbsp wholegrain mustard
1 tbsp sherry vinegar
100g salad leaves
50g walnuts
Parmesan shavings

Method

Preheat the oven to 200°C/fan180°C/gas 6. Peel and slice the butternut squash into wedges, toss with 1 tbsp olive oil, the unpeeled garlic cloves and the chilli flakes. Season. Roast for 30 minutes.
In simmering water, poach the eggs for 2-3 minutes. Whisk the mustard with the sherry vinegar and 3 tbsp olive oil. Season, then toss with the squash and salad leaves. Scatter over the walnuts. Top with the eggs and Parmesan shavings.