Afternoon! I really hope to blog a little more often from now on especially this week because I am closed for a week until Monday 19 August, just to regenerate the brain! Whilst going through an old photographs of some dishes I came up with for the cafe last year I came across this super easy dish, roasted butternut squash, rocket and walnut pesto, thick greek yoghurt with lemon and coriander. Lovely light lunch or supper dish and a doddle to make.
Photography by Kim Koniotes
So here we go! Serves 4 take two medium butternut squash and wash under warm water to clean, I like to leave the skins on. Cut straight down the middle lengthways, you need to be very careful when doing this squash are quite hard to cut. I wear disposable vinyl gloves because they are also slimy and leave a film on your hands that's difficult to wash off. Now rest the squash on a tea towel rather than a board it will be less slippery for you to cut. Once you've made the lengthways cut continue to cut lengthways again into quarters. Add to a baking tray, pre-heat your oven to 180 deg, lightly coat with olive oil, sea salt and black pepper and roast in the oven for approximately 40 minute or until a knife goes in easily and the squash looks charred around the edges.
Whilst roasting set up your food processor add a large handful of rocket, 2 peeled garlic cloves, juice of one lemon, ten halved walnuts, two heaped dessert spoons of grated parmesan, half a cup of decent olive oil, sea salt and black pepper to taste, blitz in the processor until everything has broken down, it doesn't need to be a paste, just looks roughly chopped as in the photograph above. Add more olive oil if too thick and adjust seasoning to suit your taste, don't forget parmesan can be quite salty!
Add thick Greek yoghurt to a bowl about 250ml, add juice of one lemon, small handful chopped coriander, sea salt and black pepper, mix thoroughly!
For ease I would purchase a small ready prepared packet of pomegranate seeds to sprinkle.
To assemble use one of your prettiest platters adding your squash, drizzle over your pesto, then your Greek yoghurt and sprinkle with pomegranate seeds and flat leaf parsley. This dish can be served warm or room temperature, which I do at the cafe. A nice accompaniment would be a lovely toasted sourdough loaf.....then just get stuck in!!!
Happy Sunday folks!