HONEY ROAST GEM SQUASH WITH WALNUTS
Ingredients
1-2 gem squash, cut in half, seeds removed and cut into even sized wedges
200g Fresh walnuts
2 tsp fresh rosemary leaves, roughly chopped
1 clove garlic, bruised (lightly squashed)
1 Tbsp honey
2 tsp red wine vinegar
4-6 tsp good quality oil (rice bran oil)
Sea salt and freshly ground black pepper
200g Fresh walnuts
2 tsp fresh rosemary leaves, roughly chopped
1 clove garlic, bruised (lightly squashed)
1 Tbsp honey
2 tsp red wine vinegar
4-6 tsp good quality oil (rice bran oil)
Sea salt and freshly ground black pepper
Method
Preheat the oven to 200C. Place the prepared gem squash on a baking dish, drizzle over a little oil and honey. Season with salt, pepper and a one teaspoon fresh rosemary leaves and toss to combine. Roast until golden and tender (10minutes) turning once through cooking.
Whilst they are cooking place the walnuts on another baking tray and toast lightly in the oven for 2-5 minutes. Give them a shake to move them around a little. You need to watch them as they will colour fast and you don’t want blackened nuts as they are bitter. Remove and set aside to cool.
In a mortar and pestle, add the garlic clove and rosemary and pound to a paste. Add the walnuts and crush together. Then add a drop of red wine vinegar, spoon of honey and drizzle in enough olive oil to form a thick paste. Taste for seasoning and then adjust for balance it should be evenly flavoured.
Serve the hot roasted gem squash with the walnut paste drizzled over. I also like to scatter over a few wild rocket or any robust pepper leaves as it adds a freshness at the end.
Whilst they are cooking place the walnuts on another baking tray and toast lightly in the oven for 2-5 minutes. Give them a shake to move them around a little. You need to watch them as they will colour fast and you don’t want blackened nuts as they are bitter. Remove and set aside to cool.
In a mortar and pestle, add the garlic clove and rosemary and pound to a paste. Add the walnuts and crush together. Then add a drop of red wine vinegar, spoon of honey and drizzle in enough olive oil to form a thick paste. Taste for seasoning and then adjust for balance it should be evenly flavoured.
Serve the hot roasted gem squash with the walnut paste drizzled over. I also like to scatter over a few wild rocket or any robust pepper leaves as it adds a freshness at the end.
Comments
Gem squash are sometimes known as cannon balls, because of their shape and colour. They are about the size of a grapefruit with a green exterior and orange flesh. They're related to pumpkins and butternut squash. Their outer skin is a tough protection for the sweet flesh inside. Unlike pumpkins, their seeds generally aren't eaten. They are also a good source of beta-carotene (for vitamin A production), as well as Vitamin C and anti-oxidants.