Squash salad with a poached egg
- Published: 30 Sep 11
- Updated: 18 Mar 24
Enjoy seasonal squash in this warm salad recipe with walnuts and poached egg.
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Serves 4
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Hands-on time 10 minutes, cooking time 30 minutes
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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
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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.
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- Recipe from October 2011 Issue
Nutrition
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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