Roast Squash with Beetroot Borani, Squash Seed Dukka and Marinated Wootton White 30/08/2018, Recipes
By Alex Bluett, Freelance Chef
This is a really simple and colourful autumnal dish that takes influence from around the Mediterranean. Serve with a side salad and a chunk of bread for a filling and satisfying meal. Any leftover oil from the marinated cheese makes a great quick salad dressing.
Tip: the first part of the recipe needs to be done the day before (it only takes five minutes), but all of the dishes listed here can be made in advance.
2. Coat the squash with the rest of the ingredients and place on a baking tray. Bake for 35-40 minutes at 180 degrees until soft and tender. Meanwhile, you may like to make the Beetroot Borani and Squash Seed Duqqa below. When the squash is cooked, allow it to fully cool and then reserve for later.
200g Wootton Ewes Yoghurt or greek yoghurt
1/2 bunch mint, roughly chopped
1/2 bunch dill, roughly chopped (reserve the rest of the dill for a garnish at the end)
1 clove garlic, finely crushed
Juice and zest of 1 lemon
Salt to taste
2. Place a butternut quarter into each bowl, being careful not to break them up. Add a generous dollop of the borani on each one, a few chunks of the marinated cheese and some of its oil and sprinkle with the duqqa and some of the remaining dill.