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Butternut Squash with Feta + Seeds Hero Veg | P.42 Makes 4 servings | Ingredients For the squash 2 butternut squash 1/2 tbsp olive oil For the crispbreads 260 g plain flour 80 g wholemeal flour 4 tbsp black sesame seeds 4 tbsp sesame seeds 120 ml extra virgin olive oil 1 tsp flaked sea salt For the purée 2 medium brown onions 3 cloves garlic 2 tbsp unsalted butter 1/2 bunch sage 1 tsp ground cumin 1/2 tsp ground nutmeg 150 ml vegetable stock 150 ml double cream To finish 100 ml olive oil 2 tbsp sun flower seeds 1 tbsp black sesame seeds 2 tsp sesame seeds 2 tsp cumin seeds 100 g feta, Method Preheat the oven to 200°C. Carefully slice the butternut squash in half and scoop the seeds onto a baking tray. Peel the squash and cut it into 1cm slices. Bake the squash for 30 minutes. Wash the seeds then dry with kitchen towel before drizzling over the 1⁄2 tbsp of oil and seasoning with salt and pepper. Scatter onto a baking tray and bake in the oven for 15 minutes to crisp up and go golden. Lower the temperature of the oven to 170°C. In a bowl mix together the flours and both types of sesame seeds. In another bowl mix together the olive oil and 240ml of water. Slowly incorporate the wet ingredients into the dry to make a soft dough then flour a baking tray, divide the dough into quarters and roll it out very thin onto the baking tray. Brush it with a little extra olive oil and scatter over the sea salt. Bake for 15 minutes until golden brown and crisp. Leave to cool then break into shards. Peel and roughly chop the onions and garlic. Heat the butter in a large saucepan and throw in the onion, garlic and half of the sage. Fry gently for a few minutes before adding half the baked squash, the cumin and the nutmeg then season well with salt and pepper. Splash in the vegetable stock and simmer for 5 minutes, until almost dry. Add everything to a blender (or use a hand blender). Blitz, slowly adding the double cream, until completely smooth. Pour the purée back into a clean small saucepan and keep warm. Heat the 100ml of olive oil in a medium saucepan over a high heat for a few minutes then test the temperature by adding a sage leaf. If it sizzles then add the remaining sage leaves and fry for 30 seconds, until they curl and darken a little. Drain on kitchen towel, they should crisp up after a minute. Keep the pan over the heat and add the remaining slices of squash. Fry until they turn a deep golden brown then turn and repeat. Put a small frying pan over a medium-high heat and add the squash seeds, sun ower, sesame and cumin seeds. Toast for a few minutes until you can smell the fragrant cumin seeds. Spoon the purée onto your serving plates. Add a few slices of fried squash and scatter over all of the toasted seeds. Crumble over the feta and finish with the shards of crispbread and sage leaves. |
