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Preheat the oven to 200°C.
Start by preparing the shallots. Wash them and slice them into thick segments. Heat the vinegar, sugar and cloves on a gentle heat. You should wait until all the sugar has dissolved and the mixture is softly browned and fragrant. Drop the shallots in and cook them on a low heat, caramelizing the sides.
Peel and dice the butternut squash, using your best kitchen knife. You should aim for about 2cm cubes. Put the squash on a roasting tray with plenty of olive oil, thyme, garlic, salt and pepper. Place in the oven for 1 or 2 hours until cooked, ensuring you give the cubes a shake every now and make sure the cubes are heated through.
Whilst the butternut squash cooks, take a pomegranate and cut it in half. Hold over a bowl and hit it with a spatula so the seeds fall out and take care to remove any pith attached. Wash and assemble the rocket on the plate to serve.
When the butternut squash is almost done, it is time to grill the Snøfrisk®. Heat a griddle or a frying pan and slice four pieces of cheese that are around 50g each - or however much you’d like to eat. Place the cheese on baking paper and then into the pan. Allow it to nearly melt all the way through and then flip it onto the salad. Place the butternut squash and shallots alongside and drizzle with a little olive oil. Add the pomegranate seeds to garnish and serve.