Teach a man to fish, and you feed him for a lifetime. Give him ramen noodles, and you don’t have to teach him anything.
- Lawrence Downes
Thanks to one of my 43Things friends for this idea...
1 butternut squash, peeled, seeded, and cut into chunks
1/2 large red onion, sliced
8 oz (225 g) goat cheese
1/2 cup toasted pumpkin seeds or pine nuts (be careful with pine nuts; they burn quickly, and are hot to handle)
2 tsp honey
2 tsp Dijon mustard
3 Tbsp balsamic vinegar
3 Tbsp olive oil
fresh ground black pepper to taste
Roast squash chunks with onions for 20 min at 220 C/400oF. After 20 min, slice up goat cheese and add to the squash, baking for another 10 min.
For dressing: with a fork, combine honey, mustard, and vinegar until honey is dissolved; beat in olive oil until mixture is emulsified.
Serve squash on a bed of greens, drizzle with dressing, and sprinkle with pine nuts or pumpkin seeds.