Spiced delicata squash salad

At this time of year I become borderline obsessive about squashes in all their beautiful guises and tend to become overexcited when new varieties come into the shops. Through the season I tend to use as many types as I can and come up with new ways to enjoy them and this recipe is no exception. The sweetness of delicate squash lends itself to being paired with the heady aromatic spices of the Middle East and all it needs is a drizzle of a simple dressing to bring it to life. Here is the recipe for the warm squash salad and it can be served either as the main meal or an accompaniment. It is delicious with pan friend lamb cutlets if you fancy.

Ingredients- serves 2-3
For the salad

1 delicate squash
1 large red onion
4 garlic cloves
2 tbsp pomegranate molasses
2 tbsp olive oil
1 tbsp honey
Seasoning
Handful of pine nuts
100g feta
Fresh coriander

For the za’atar mix- makes plenty to use and to keep
5 tsp sesame seeds
5 tbsp finely chopped fresh oregano
5 tsp dried marjoram
5 tsp ground sumac
1 1/2 tsp sea salt
5 tsp ground cumin

1.Firstly I would make the za’atar mix so then it is ready and on standby for later. Simply take a small dry frying pan and toast the sesame seeds until golden and realising their flavour. Allow to cool and combine with the other ingredients; use a pestle and mortar or food processor to whizz them up and that’s all there is to it!

2. Preheat the oven to 180c/ 160 fan. Prepare the squash by peeling the skin using a speed peeler, cutting it in half lengthways and scooping out the seeds. Cut the squash into crescents and place in a deep baking tray. Peel the red onion and cut into wedges and add to the tray along with the garlic cloves (still in their papery skins).

3. Season the vegetables well. Combine the pomegranate molasses, oil and honey and drizzle over the vegetables; toss well to combine. Roast in the oven for around 15-20 minutes or until tender. While it roasts use a dry frying pan and toast the pine nuts.

4. Remove the squash from the oven and toss through the pine nuts and crumble in the feta. Sprinkle around a tablespoon of the za’atar spice mix and finish off with some freshly chopped coriander if you like. Serve immediately.

Spiced delicate squash salad- bring the soft glow of autumn to the dinner table!

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