Roasted Butternut Squash, Prosciutto and Whipped Goat Cheese Salad

the Breville Test Kitchen

Roasted Butternut Squash, Prosciutto and Whipped Goat Cheese Salad

Name: Roasted Butternut Squash, Prosciutto and Whipped Goat Cheese Salad
Cook time: 900 s
Total time: 1800 s
Yield: Serves 4
Ingredients: 35 g walnut halves; 2 tbsp honey; ½ tsp thyme leaves; Pinch sea salt; 900 g butternut squash - peeled and cut into large pieces; 2 tbsp olive oil; 2 sprigs thyme; Kosher salt - to season; Freshly ground black pepper - to season; 120 g goat cheese; 3 tbsp heavy cream; 1 tsp thyme leaves; Freshly ground black pepper - to season; ½ green apple - peeled and cored; 1 cup baby arugula; 6 thin slices prosciutto; 2 tsp sherry vinegar; 2 tsp honey; 1 tbsp extra-virgin olive oil

Diced squash, sliced apple and chopped walnuts are all done at the push of a button for this elegant salad. No time-consuming chopping skills required, just add simple twirls of prosciutto and some creamy goat cheese.

the Paradice™ 16

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30 mins total time

15 mins active time

Easy

Serves 4

Ingredients

Measurements:

For the candied walnuts

35 g walnut halves
Pinch sea salt

For the dressing

2 tbsp honey
2 tsp sherry vinegar
2 tsp honey
1 tbsp extra-virgin olive oil

For the whipped goat cheese

½ tsp thyme leaves
Freshly ground black pepper
to season
120 g goat cheese
3 tbsp heavy cream
1 tsp thyme leaves
Freshly ground black pepper
to season

For the squash

900 g butternut squash
peeled and cut into large pieces
2 tbsp olive oil
2 sprigs thyme
Kosher salt
to season

For the salad

½ green apple
peeled and cored
1 cup baby arugula
6 thin slices prosciutto

Instructions

1
To preheat the oven, insert the wire rack into position 6. Set the oven to Bake, Convection, 175°C, for 6 minutes and press Start. Meanwhile, continue to the next step.
Tip: Recipe has been optimized for the Smart Oven Air Fryer Pro.
2
To make the candied walnuts, place the walnuts, honey, thyme and salt in a bowl and toss to combine. Spread over a sheet pan that has been lined with parchment paper. Place the pan in the preheated oven and cook for 6 minutes, or until caramelized and golden. Remove from the oven and allow to cool.
3
Adjust the oven to Air Fry, Super Convection 220°C, for 20 minutes and press Start.
4
Assemble the processor with the red dicing gearbox, dicing distributor, red 12mm dicing grid and disk in the bowl and dice the squash. Transfer the squash to a bowl. Add the oil, thyme, season with salt and pepper and toss to coat. Spread the squash in a roasting pan. Place the pan in the oven and roast for 20 minutes, or until the squash is tender when tested with a knife.
Tip: Attach the red 12mm cleaning cap to the large pusher to push through any squash caught in the dicing grid.
5
Assemble the processor with the mini bowl, teal spindle and blade in the bowl. Add the cooled walnuts and pulse until broken up.
6
To make the whipped goat cheese, assemble the processor with the mini bowl, teal spindle and blade in the bowl. Add the goat cheese and process until smooth. While the processor is on, slowly drizzle the cream through the feed chute, until emulsified, scraping down the side occasionally. Add the thyme and pepper and pulse to combine.
7
To prepare the salad, assemble the processor with the teal spindle and orange adjustable slicer set on 1 in the bowl and slice the apple. Transfer the apple to a bowl. Add the arugula to the apple and mix.
8
To make the dressing, place vinegar, honey and oil in a bowl and whisk to combine.
9
Spread the whipped goat cheese on a serving platter. Top with the squash. Toss the salad and prosciutto with half the dressing and place on top of the squash. Spoon over the remaining dressing, scatter with the walnuts and serve.