Roasted squash with herb cream & oil

Roasted squash with herb cream & oil

Slow-roasted until soft and caramelised,
served on a fresh herb and yogurt cream,
finished with herb-infused olive oil and toasted hazelnuts.
Comforting, fresh, and full of flavour.
Vegetables at their best.

Ingredients
🎃 1 winter squash (or butternut squash), cut in half lengthwise
🎃 Salt & pepper

Herb oil
🎃 50 ml olive oil
🎃 2 garlic cloves, finely chopped
🎃 Fresh mint & coriander, finely chopped

Mint cream
🎃 125 g cream cheese
🎃 60 g Greek yogurt
🎃 Zest and juice of ½ lemon
🎃 Fresh mint & coriander

To finish
🎃 Toasted hazelnuts, roughly chopped

Method

Preheat the oven to 180°C (356°F).

Peel the squash, cut it in half and remove the seeds.
Place each half cut-side down and slice thinly without cutting all the way through, so the slices stay joined at the base.

Season generously with salt and pepper, rub lightly to coat, place on a baking tray, drizzle with a little more olive oil and roast for about 30 – 40 minutes, until very soft and deeply golden.

While the squash is roasting, prepare the herb oil.
Mix the olive oil with garlic and half of the chopped herbs. Set aside.

In a bowl, mix the cream cheese, Greek yogurt, remaining herbs, lemon juice and zest whisk/ blend until smooth, it will have a creamy texture.

To serve, spread the mint cream on a plate, place the roasted squash on top, drizzle with the herb oil and finish with toasted hazelnuts.
Serve immediately.

#roastedpumpkin
#pumpkinasmaindish
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