This dish is great to whip up during your weekend, just tack a few more vegetables on to to your Sunday roast shopping list! Serve as a starter with a sprinkling of toasted seeds and side of local sourdough to mop up every morsel, and stow any leftovers away in the fridge for a simple dinner on a wintery week night when you're longing to sit by the fire as much as possible - the little chilli kick will be sure to warm you up.
1 butternut squash
1 litre vegetable stock
100 ml double cream [optional]
12 sage leaves
2 shallots, halved
4 cloves of garlic
1 tbsp truffle oil
1 tsp ground paprika
1 tsp smoked garlic powder
1 tsp chopped thyme
½ tsp smoked chilli flakes
½ tsp cumin seeds
For the toasted seeds:
2 tbsp cleaned squash seeds
2 tsp rapeseed oil
2-4 cloves of black garlic, sliced
Pinch of sea salt and cracked black pepper
Preheat your oven to 200˚C and start by preparing your squash or pumpkin.
Slice in half and scoop out the seeds with a spoon. Keep them to one side to clean and cook later.
Hasselback the squash by slicing down through the skin in parallel cuts without going all the way through. This increases the surface area and allows room for the oil to drizzle down into the squash. Stuff some sage leaves in the gaps for extra flavour.
Drizzle with truffle oil and rub in your herbs and spices. Throw in some garlic cloves and shallots and roast on a tray in the oven for 45 mins.
Clean the pulp from your squash seeds, dry on kitchen roll and toast in a frying pan for 4-5 mins with oil, black garlic and sea salt. Cook until crispy and crunchy.
Remove the skin from your roasted squash, keeping a few slices back to use as a garnish in the bowl and blitz all the vegetables with stock and a little double cream until smooth. Season to taste and serve with the remaining chilli oil from the roasting tray, a slice of roasted squash and your zero waste, umami-packed toasted seeds.
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