Warm Ginger-Roast Butternut Squash and Tomato Salad

Serves 4

Ingredients

3/4 large or 1 small butternut squash
2 1/2cm (1”) fresh ginger, grated
4 cloves garlic, sliced
4 bay leaves
7 tablespoons extra virgin olive oil
24 cherry tomatoes, halved
1/2 tablespoon fennel seeds
120g (10 1/2 oz) rocket or watercress sprigs
2 tablespoons verjuice or white wine vinegar
12 rashers of pancetta
Maldon salt and pepper

Method

• Pre-heat the oven to 220C/425F/Gas Mark 7. Halve the butternut squash lengthways and scoop out the seeds. Slice thickly (across the width), into pieces roughly 1 cm (1/2”) thick. Remove the rind. Place the squash in a roasting tin with the ginger, 3 bay leaves, salt and pepper. Add 5 tablespoons of olive oil, turn so that the butternut squash is oiled all over and slide into the oven. Cook for 20 minutes.
• Meanwhile tumble the cherry tomatoes into a small baking dish or roasting tin, adding 2 tablespoons olive oil, 1 sliced clove of garlic, 1 bay leaf and the fennel seeds. Season with salt and pepper and turn the tomatoes so that they are coated with oil and seasonings.
• Take the squash out of the oven, having had its first 20 minutes, add the remaining garlic, turn the squash, then lay the pancetta over the top. Return the squash to the oven and slide the tomatoes in there too. Roast the two together for another 20 minutes, until the pancetta is crisp, the squash is tender and the tomatoes are sizzling and browning at the edges.
• Divide the rocket between 4 plates, or one larger bowl. Lift off the pancetta and reserve. Quickly spoon the hot squash and tomatoes onto the rocket. Add the verjuice to the roasting tin and place over a low heat. Stir, scraping in all the bits and bobs and caramelised goo until everything bubbles. Spoon this dressing over the salads. Top each salad with 3 crisp blades of pancetta and serve.