Honeyed Buttercup Squash-Vegetarian Starter

This is a quick blog…I have just finished making and eating this dish.
Inspired by Jun Tanaka on Market Kitchen.
The plan is to cook it for dinner tomorrow night and it will be a starter for 4 people.
I decided to give it a trial tonight…we ate it all …just the two of us.
The sweetness of the squash, enhanced by the honey and grapes, and the wonderful saltiness of the cheese along with the crunch of pine nuts.

Just excellent

I used buttercup squash instead of butternut
And White Castello cheese instead of soft goats cheese which was looking expensive at the supermarket.

Ingredients
2 tbs Olive oil
1 Butternut squash, peeled, de-seeded cut into bite-size chunks
1 knob of Butter
1 tablespoon clear honey
1 handful pine nuts
1 handful green grapes
Goat's cheese, such as St Tola or in my case White Castello

For the Salad
1 tsp Dijon mustard
1/2 lemon, juice only
Olive oil
1 handful rocket
1 handful watercress leaves

Heat the olive oil in a pan until very hot.
Add the squash cubes and cook for 15-20 minutes until soft and golden (they should be just tender, but not loosing their shape). I popped them into the oven 180C 16 minutes.
Season well with salt and pepper.

Stir in the butter and honey, then
add the pine nuts and grapes and cook for a further minute.

For the salad:
Whisk together the mustard, lemon juice and olive oil, then season.
Toss the rocket and watercress in the vinaigrette.

To serve
Place squash on plates,
Crumble over the goat's cheese and
Arrange the dressed salad on top.