Roast Squash and Walnuts, Two Ways

Hugh Fearnley-Whittingstall
Roasted whole and pureed squash with rocket on a blue plate
Serves 4
Print recipe
  • Prep time 15 mins
  • Cook time 55 mins
  • Ready time 70 mins

With two delicious ways to enjoy roasted squash, whole and puréed, this is a colourful, fresh and interesting dish!

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Ingredients

  • 1 kg squash, such as a medium butternut or acorn squash, or ½ Crown Prince
  • 1 medium onion, halved and sliced
  • 4 garlic cloves, peeled but left whole
  • 1 medium-hot red chili, deseeded and roughly chopped
  • a large sprig of rosemary, leaves picked from the stems
  • 3 tablespoons olive oil
  • 100 g walnuts
  • 1 tablespoon balsamic vinegar, plus a little extra to finish
  • 100 g rocket
  • sea salt and black pepper

Method

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.

Swaps
Leaves: Replace the rocket with peppery watercress or flat-leaf parsley.

 

Additional notes

“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

River Cottage Much More Veg by Hugh Fearnley-Whittingstall front cover