Goats curd and squash salad

A creamy spoonful of soft goats curd is the perfect addition to Jason Athertons vegetarian supper
By Jason Atherton
Goats curd and squash salad
  • Rating:
  • Serves: 2
  • Cook Time: 1 hour 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 1 small butternut squash
  • 2 knobs butter
  • 1 shallot, sliced into rings
  • 3 cloves garlic, roughly crushed
  • 3 sprigs thyme
  • 3 vacuum-packed, cooked chestnuts, roughly chopped
  • 1 bay leaf
  • 1 1/2 tbsp white wine vinegar
  • 3 tbsp fresh goats curd
  • 150 ml extra virgin olive oil
  • 1 - 1 1.2 tbsp lemon juice
  • 2 handfuls wild rocket, leaves


1. Preheat the oven to 200C/180C fan/gas 6.

2. Wrap the whole squash in foil, place on a baking sheet then roast for 1 hour, or until softened (your fingers should almost go through the flesh). Remove and unwrap the squash, then slice it into thickish wedges, discarding the central seeds and sinews, but leaving the skin on.

3. In a large heavy-based frying pan, melt the butter then heat until foaming. Tip in the sliced shallot, garlic, thyme, chestnuts and bay leaf. Put the wedges of squash in the pan and fry until tender and golden on each side (if there isnt enough room in the pan, remove some of the chestnuts and set them aside). Pour in the vinegar and stir to deglaze the pan. Let it bubble and reduce briefly, stirring to combine with any sediment in the pan until you have a thickened, syrupy consistency. Pour in the oil, season and finish with lemon juice to taste.

4. To serve, dress the rocket leaves with the dressing from the pan. Serve the squash with the dressed rocket and the goats curd. Drizzle over any remaining dressing.

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