Honeyed squash with grapes and goats cheese

For a colourful lunch, make Jun Tanaka's mouth-watering honeyed squash with pine nuts and punchy chicory and watercress salad
By Jun Tanaka
Honeyed squash with grapes and goats cheese
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 2 tbsp olive oil
  • 1 butternut squash, peeled, deseeded cut into bite-size chunks
  • 1 knob of butter
  • 1 tbsp clear honey
  • 1 handfuls pine kernels
  • 1 handfuls red grapes
  • goats' cheese, such as St Tola

For the salad

  • 1 tsp Dijon mustard
  • 1/2 lemon, juice only
  • olive oil
  • 1 heads red chicory, leaves separated
  • 1 handfuls leaves watercress


1. 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). Season well with salt and pepper.

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

3. For the salad: whisk together the mustard, lemon juice and olive oil, then season. Toss the chicory and watercress in the vinaigrette.

4. Serve the squash on plates, crumble over the goats' cheese and arrange the dressed salad on top.

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