This is a combination of three recipes, which was going to be either absolutely fabulous or a complete overload of flavours and ingredients. It turned out to the first option and so I am recording it for future reference.
800g butternut squash, peeled and cut into 2cm chunks
1 medium bunch of spring onions, trimmed and halved
a few splashes of olive oil
4 cloves of garlic with skin on
2 cm chunk of fresh ginger
2-3 bay leaves
1/2 tsp fennel seeds, lightly crushed
1 tsp coriander seeds, lightly crushed
1 tsp cumin seeds, lightly crushed
Soy balsamic dressing:
3 tbsp olive oil
2 tbsp balsamic vinegar
1/2 tbsp soy sauce, I used dark one
1 fresh red chilli seeded and finely chopped
1 garlic clove, finely chopped
1 tsp clear honey
Heath the over to 220C/fan 200C/gas 6. Place the squash, spring onions and garlic in a large roasting tin. Drizzle with 1 tbsp olive oil and sprinkle with seeds and season. Roast for 30 minutes, shaking the tray a couple of times to keep it from sticking.
Whilst roasting slice the chorizo and dry fry until crispy. Set aside.
Pop the garlic cloves from the skins, mash and stir into the dressing. Whisk together the dressing ingredients.
Put the rocket in a salad serving bowl and arrange the squash on top. Pour the dressing over, sprinkle with the crispy chorizo and serve.
This is from a magazine I picked up at the airport and a recipe by MasterChef 2005 winner Thomasina Miers. It is also a bit fussier than I would normally put up with – it was the squash-cumin combination that got my attention. I am told that the effort was worth it, hence blogging it here for reference and others’ enjoyment.
Preparation time: 15 minutes (that’s optimistic, it’s more like 30 minutes what with peeling the squash).
Cooking time: 40 minutes
1 small butternut squash de-seeded and cut into 5cm pieces
1 dried chilli, chopped
1 tsp ground cumin seeds
handful of oregano or marjoram
2 red onions, chopped
punnet of baby tomatoes
small bunch coriander, chopped
4 large chorizo cooking sausages, bias cut into long rounds
150g cooked borlotti or pinto beans (I didn’t have any of these so left out, hardly noticed!)
100g Pecorino cheese
Step 1: Preheat oven to 190C/375F/gas mark 5. Put squash, chilli, cumin and oregano in a roasting dish, coat lightly with oil, season. Roast for 15 mins and add onion. Roast for 10 mins then add tomatoes. Roast for a final 10 mins.
Step 2: Pound the coriander leaves to a paste with a pestle and mortar, then add a pinch of salt. Cover with olive oil.
Step 3: Over a medium heat, fry chorizo 2 to 3 mins. Drain.
Step 4: Mix the veg and beans with coriander oil, spinach and chorizo. Add shaved Pecorino and oil.