Roasted Butternut Squash and Apple Fattoush
Inspired by techniques from America's Test Kitchen.
An autumn fattoush with roasted butternut squash, crisp apple and bitter radicchio, tossed with crunchy pitta and a lemon-sumac dressing.
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Method
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Equipment
- 2 baking trays
- wire rack
- whisk
- large bowl
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 463 kcal |
| Protein | 5.9 g |
| Carbohydrate | 53.9 g |
| of which sugars | 10.8 g |
| of which free sugars | 0.7 g |
| Fat | 27.8 g |
| of which saturates | 3.9 g |
| Fibre | 7.6 g |
| Salt | 1.66 g |
Protein per 100 kcal
1.3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Pitta crisps
- 2 large pitta breads, split into thin rounds
- 3 tbsp extra-virgin olive oil
- 0.5 g fine sea salt or table salt, and pepper a pinch
Squash
- 900 g butternut squash, peeled and cut into 1 cm cubes
- 1 tbsp olive oil
- 3 g fine sea salt or table salt about ½ tsp
Dressing
- 3 tbsp lemon juice
- 4 tsp ground sumac, plus extra to serve
- 1 garlic cloves, grated
- 1.5 g fine sea salt or table salt about ¼ tsp
- 60 ml extra-virgin olive oil
Salad
- 1 crisp apple, cored and diced
- ½ radicchio, chopped
- 15 g parsley, chopped
- 4 spring onions, sliced
- 1
Crisp the pitta. Heat the oven to 190 °C (170 °C fan). Brush the pitta rounds with oil, season and bake on a rack 8-12 min until golden. Cool.
- 2
Roast the squash. Turn the oven to 230 °C (210 °C fan). Toss the squash with oil and salt and roast 20-25 min, stirring once, until browned. Cool 10 min.
- 3
Make the dressing. Whisk the lemon, sumac, garlic and salt, leave 10 min, then whisk in the oil.
- 4
Toss. Break the pitta into pieces and toss with the squash, apple, radicchio, parsley, spring onions and dressing. Dust with sumac and serve.
Storage
Best eaten on the day. Keep any leftovers covered in the fridge for up to 1 day. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
