I love butternut squash, it’s such a versatile and healthy ingredient. From pasta to curries, salads and soups and even breads. It’s wholesome and gives a dish a sweet bite with substance. Although I’m a massive fan of this brightly coloured squash I’m not a fan of the prepping involved. I find the peeling of veg can sometimes be a therapeutic chore, however I never feel this way about the squash and I actually dread the prepping of it. Until now that is. In this recipe I wash the butternut squash really well and leave the skin on for roasting. This does two amazing things, firstly it saves heaps of prep time that you would need to peel the squash and secondly it creates a caramelised and chewy skin that is a real treat, like a real treat! Sweet Marie, this is the way forward for my relationship with the butternut squash.
I’m also now seeing the squash in a different light. I’ve always used it as the something else in a dish, the thing that makes the filling for a ravioli or the thing that adds sweetness and bite to a curry, I’ve never considered it to be the main attraction. This recipe sees the butternut squash take centre stage with sweet roasted tomatoes as an accompaniment. The lime tahini dressing adds a freshness to the dish while the cashews create a depth of texture.
What you’ll need: (Serves 4)
- 1 butternut squash, well washed, trimmed, halved lengthways with seeds removed and cut into 2.5cm half moon wedges
- 8 tomatoes halved
- 3cms piece of ginger, finely grated
- 1 red chilli, deseeded and finely chopped
- 1 whole bulb of garlic
- 1 tablespoon of dark muscovado sugar
- pinch of sea salt
- 4 tablespoons of olive oil
- 30g cashew nuts, toasted and roughly chopped
- coriander leaves for garnish
What you’ll need for the Tahini Dressing: (this makes a little extra that you can use for lunches)
- 1 cup of tahini paste
- 1/2 a cup of water (a little more or less depending on the consistency that you like)
- 4 to 5 cloves of roasted garlic from ingredients above
- juice from one lime
- pinch of salt to taste
- Preheat the oven to 200°C. Cut the top off the bulb of garlic, rub a little oil on top and wrap loosely in some foil. Place the garlic on a tray in the oven and bake for 30 mins, remove and set aside.
- Wash and prep the squash, place it on an oven tray and drizzle on 2 tablespoons of olive oil. Make sure the squash is well coated in the oil. Place the squash in the oven and cook for 15 minutes.
- Reduce the oven temperature to 180°C. Cut the tomatoes in half, coat with a little oil and add them to the tray with the squash.
- Place the ginger, chilli, sugar and 4 to 5 cloves of the roasted garlic in a pestle and mortar along with the salt. Grind well before stirring in the remaining oil. Remove the tomatoes from the oven and coat with this dressing. Return to the oven and continue to cook for a further 10 to 15 minutes.
- In a food processor add all of the ingredients for the tahini dressing but only half of the water. How much water you add depends on how you like the sauce to be. I wanted a less thick consistency so I added all of the water.
- On a non stick pan gently toast the cashew nuts and set aside to cool. Once cooled place them inside a clean tea-towel and give them a good beating with a wooden spoon to break them up.
- Remove the squash and tomatoes from the oven. Plate up and drizzle with the tahini dressing. Sprinkle over some cashews and top the dish off with some fresh coriander leaves.
- Butternut Squash: €1.98
- 6 tomatoes €2.49
- 1 cup of tahini paste: €2
- 1 whole garlic: €0.89
- 3cms piece of ginger: €0.25
- 1 red chilli: €0.90
- 1 tablespoon of dark muscovado sugar: €0.25
- 30g cashew nuts: €0.50
- coriander plant: €1.49 for a whole plant, you won’t use it all so prepare ahead and make a delicious pesto out of the left overs. Lets say €0.80
- 1 lime: €0.55
Total cost per serving is approx. €2.42
Prep Time: 15mins, Total Cooking Time: 50 to 60mins
Share and enjoy!