I think this is the stickiest, gooiest salad I have ever eaten. Strictly, it is not a salad, more a warm veggie dish. I spotted the recipe in a magazine article and knew it would work as a salad. So I amended it. It ticks quite a few food groups [if you worry about them] and is gorgeously sticky with Gorgonzola [if you love cheese]. What did I change? I toasted the pine nuts and added some halved cherry tomatoes as a flavour-match with the basil. Next time I will try it with fresh rocket. This is going to be a regular in our household, where we always have a butternut squash glut. Serves 2 as a main course
One butternut squash
Olive oil
Loads of fresh basil leaves
A handful of cherry tomatoes, halved
100g pine nuts, toasted
Zest and juice of a large lemon
500g Gorgonzola, broken into pieces
Sea salt
Freshly ground black pepper

Preheat the oven to 180°C/gas 4. Prepare the squash. Scrub the skin, you only need to peel it if the skin is really thick. Halve, scoop out the seeds, and cut into large chunks. Tip the squash into a large roasting tin, drizzle with a glug of olive oil, add salt and pepper. Mix to combine. Roast the squash for 20 minutes or until tender when tested with a knife. If you like your squash a bit crusty around the edges, leave it in for another 5 minutes or so. Check often, and be sure to scrape all the crunchy bits out of the tin. Remove the squash from the oven and tip into a large bowl. Add the tomatoes, basil, pine nuts, lemon zest and juice. Mix gently, taking care not to break-up the squash chunks. Tip onto a large serving platter. Add the chunks of Gorgonzola to the top and allow them to gently melt. 5 to remember
la más pegajoso/a – the stickiest
el gooiest – the gooiest
estrictamente – strictly
magníficamente – gorgeously
un habitual – a regular

This recipe is adapted from ‘Terry and George – Feeding Friends’ by Terry Edwards and George Craig [UK: Hodder and Stoughton]