Squash season is officially here, and we couldn’t be happier. It’s one of those vegetables that does all the hard work for you: slice it, pop it in the oven, and it turns sweet, golden and caramelised all by itself.
Burnished wedges of squash on a cloud of whipped feta, finished with toasted seeds and a generous drizzle of our Tahini Lime dressing. Pile onto warm flatbreads, a hunk of garlicky sourdough or a big bowl of grains for a cosy autumn supper.
INGREDIENTS
Serves 4 (as a side):
*1 Delica pumpkin, sliced into wedges - any squash will do
*2 tbsps olive oil
*1/2 tsp flaky salt
*1 tablespoons honey
*1 tablespoons cider vinegar
*1 garlic clove, finely grated
*150 grams feta
*100 grams thick Greek yoghurt
*1 tsp coriander seeds
*40g pumpkin seeds
*A handful of fresh mint, coriander or parsley leaves
*1 tsp Aleppo pepper
*1 lime or lemon, zested
*Tahini Lime dressing, to drizzle
INSTRUCTIONS
Step 1: Heat the oven to 200°C. Toss the squash wedges with 2 tablespoons olive oil and 1/2 a tsp of flaky salt on a large baking tray, spread out in a single layer, and roast until deep golden and tender.
Step 2: While the squash roasts, begin by making your crunch topper. Toast your coriander and pumpkin seeds in a dry frying pan over a medium heat until fragrant and lightly browned. Tip everything into a bowl and set aside.
Step 3: Blitz the 150 grams feta and 100 grams thick Greek yoghurt in a food processor (or mash and beat hard with a fork) until smooth and fluffy. Loosen with a splash of water or a squeeze of lemon if it's too thick. Taste, and add black pepper if you like. No extra salt is usually needed.
Step 4: Just before the squash is ready to come out of the oven, combine your honey, cider vinegar and grated garlic in a small pot.
Step 5: Take your squash out of the oven once it has become bronzed and jammy, with edges that crackle slightly. Pour over your honey mixture and allow the squash to soak in that flavour for a minute or so.
Step 6: Spread the whipped feta over a serving platter. Pile the squash on top and drizzle generously with 3 tablespoons of Tahini Lime dressing. Finish by scattering over the toasted seeds, fresh mint, Aleppo pepper and the zest of your lemon or lime. Serve warm.
