Roast Squash and Walnuts, Two Ways
With two delicious ways to enjoy roasted squash, whole and puréed, this is a colourful, fresh and interesting dish!
Preheat the oven to 190°C/375°F /gas mark 5.
Cut the squash in half. Scoop out the seeds from both halves, then remove the peel from just one half (the peeled bits are the ones you’ll be puréeing later). Cut all the squash into wedges, about 3 cm wide at their outer edge. Put these into a large roasting dish.
Scatter the onion over the squash, followed by the garlic, chilli and rosemary. Trickle over the olive oil, season with salt and pepper and toss everything together. Roast for 45 minutes. Scatter the walnuts over the veg and return to the oven for about 8 minutes until the walnuts are nicely coloured.
Pick out the peeled squash pieces and put them into a large measuring jug that you can get a stick blender in to, or into a food processor. Add about half of the roasted onion, garlic, chilli, rosemary and walnuts. Add the balsamic vinegar then use a stick blender or the processor to blitz these ingredients to a thick, coarse purée. Taste and add more salt and pepper if needed.
Dollop the squash purée onto warmed serving plates and place the roasted squash wedges on top, adding all the roasted flavourings and walnuts from the roasting tray.
Scatter over the rocket leaves and add a sprinkling of salt and pepper and a few more drops of balsamic vinegar. Serve straight away, with a fluffy grain, such as quinoa.
Leaves: Replace the rocket with peppery watercress or flat-leaf parsley.
“In this dish, roasted squash and the lovely flavouring ingredients it’s cooked with are served up both whole and puréed. Butternut, with its relatively moist flesh, is a great squash to use here because it purées so easily; Crown Prince and acorn also work well.”
Recipe taken from River Cottage Much More Veg by Hugh Fearnley-Whittingstall (Bloomsbury, £26), out now
Photography © Simon Wheeler