An amazing recipe from the Home Cookbook by Monty and Sarah Dom: one of my all time favourite recipe collections.
I had forgotten just how delicious this recipe was and wanted to share it with you while it was fresh in my mind, as it is hard to believe that something so simple can taste this good. It combines complimentary flavours and textures, and the ingredients look so vibrant that it is both a feast for the eyes and a treat for the taste buds. Better still it is quick, easy to make and doesn’t cost a fortune.
It is really a light supper dish or a good starter in smaller portions. If you are super hungry it goes well with garlic bread or you could indulge by eating half a squash all by yourself. No one would blame you. Squashes never seem to come in standard sizes, so as rule of thumb one large squash or two smaller ones feed four depending on appetites.
The recipe comes from The Home Cookbook by Monty and Sarah Don: one of my all-time favourite recipe collections, as the food splatters on the pages of my copy illustrate. I’ve tweaked it slightly and find that roasting the squash first and scooping out the flesh is easier than risking fingers removing the tough skin.
The seeds are central to this recipe, providing a satisfying crunch in contrast with the soft pulp of the squash and the salty, crumbled feta. Cherry tomatoes look gorgeous dotted between the peppery rockets leaves and hummus adds yet another layer of velvety texture that is mouth-watering teamed with balsamic and olive oil.
Ingredients
Butternut Squash (large)
A sprinkle each of the following seeds or whatever is at hand: Pumpkin, sunflower, sesame, poppy etc.
Feta cheese
Rocket
Balsamic vinegar
Olive oil
Cherry tomatoes (optional)
Hummus (optional)
Ground black pepper.
Serves 4.
Pre heat oven to 200 degrees c. (fan 180 degrees c.) gas 6
Method
Chop off the stem. Slice butternut squash in half lengthwise. Scoop out the seeds and put aside (see Cook’s notes). Score a diamond pattern in the flesh
Place the two halves in a baking tin and drizzle with a little olive oil. Roast for about thirty-five minutes or until soft and slightly caramelised around the edges, but not burnt.
Remove from oven. Allow to cool slightly. The butternut squash should be warm but not hot when you plate up with the other ingredients.
Scoop out the luscious orange flesh and divide between plates or bowls. Throw on the other ingredients. Drizzle with balsamic vinegar, olive oil and a grind of pepper. Lightly toss the salad and serve.
COOK’S TIPS
Roast Garlic: I once wasted a lot of garlic. I could never resist the allure of the three bulb net packs when all I really needed was one. They either ended up brown in patches or sprouted. Now if I have them spare I wrap them in foil and roast with other foods. The garlic becomes sweet as it caramelises and tastes gorgeous. Roasting a squash is the ideal opportunity to cook garlic as the garlic bulb fits snugly into the space left by the seeds. They are also a winning flavour combination – see below.
Another method is to slice off the tops exposing the garlic beneath, then drizzle with olive oil before covering with foil. I used to do this but now just wrap and roast. It freezes well, but remember to double wrap and seal as it is mighty pungent and can contaminate other food, especially if storing in a fridge. Once frozen break off cloves. Defrost. Snip off tops and squeeze out contents.
Spiced butternut squash and garlic soup. Roast as above. Leave to cool. Stick blend squash flesh with squeezed garlic pulp (I use a whole bulb to one large squash). Add water to make the required soupy consistency and a spice of your choice to taste. Caribbean spice, Garam Masala or smoked paprika are tried and tested favourites. Heat through on a simmer until hot, but not boiling. Season. Serve with an island of crème fraiche or cubes of feta with a slab of crusty bread.
Toasted or roasted pumpkin/squash seeds. This healthy snack came as a revelation to me a few years ago when I visited vegan friends for dinner. The pre meal drinks came with (among other goodies) bowls of roasted pumpkins seeds coated in tamari. I have been making them ever since, never wasting the opportunity to use the precious seeds that are so often discarded.
First pick out strings and pumpkin flesh. Rinse and pat dry.
Toasted: In a dry frying pan, or with a little coconut oil added, cook seeds on a medium heat for a few minutes, stirring quickly as you go until they sizzle, pop and start to lightly brown. Take off heat, tip into another container and allow to cool.
Toasted and coated: For a delicious snack, add a scant splash of Tamari or Soy sauce immediately after they are taken off the heat and keep stirring quickly until coated. Tip into another container and allow to cool. Hulled sunflower seeds are equally gorgeous toasted this way. Just lightly brown quickly in a dry pan, then coat as above.
Roasted: Coat seeds in a little olive oil. Eat plain or add flavourings of choice. I like mine with, tamari, cayenne pepper or lightly salted. Arrange in a single layer on a baking tin. Pop in the oven while roasting the squash. Keep an eye as they won’t take long to cook (8 – 10 mins). When popping and starting to brown removed from oven and allow to cool. I found this brilliant step-by-step guide on Jamie Oliver’s site with other flavourings that you might like to try.