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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.

Order All Ingredients Here

For the Marinated Wootton White

150g Wootton White 
1 medium red onion
100ml rapeseed oil
4 sprigs of thyme
Juice and zest of 1/2 a lemon

Cut the Wootton White into 1cm cubes.  Finely slice the red onion.  Fold in the other ingredients and allow to marinate in the fridge overnight.

Roasted Squash

1 large roast squash
2 TBS rapeseed oil
1 TSP smoked paprika
1 TSP dried oregano
Sprinkle of salt & pepper

1. Cut the butternut squash in quarters, reserving the seeds for the borani. 

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.  

Roast Beetroot Borani

For the beetroot:

3 medium beetroot
1 TBS rapeseed oil
1 TBS red wine vinegar
Pinch cumin seeds
Sprinkle of salt

For the dressing:

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

1. Wash the beetroot and cut into 1cm pieces. Mix with the rest of the ingredients and place in a oven tray.  

2. Cover with foil and bake for 50-60 minutes at 180 degrees until a knife can pass through the beetroot effortlessly. Allow to cool to room temperature.

3. Mix the dressing ingredients together. When the beetroot is cool, finely dice it and then fold through the dressing. Season and reserve for later

Squash Seed Duqqa

Reserved squash seeds
1 TBS
cumin seeds
1 TBS onion seeds
1 TBS coriander seeds
1/2 tsp black pepper
1/2 tsp
sea salt
Drizzle of oil

1. Mix and place all of the above on a baking tray and toast in the oven at 180 degrees for 8-10 minutes until the aromas are released and the squash seeds begin to pop. 

2. Allow to cool, place in a pestle and mortar and roughly grind.

To Assemble

1. In a medium hot frying pan brown off the butternut quarters, finishing them in the oven for 10 minutes to heat through.

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.