My memory is not what is was. At least, I remember it being better than it is now. Or I think I do. Maybe I don’t. Have I forgotten that too? Anyway, I’m certain that I am forgetful.
This week’s glut is a typical case in point: I planted some winter squash last year (I do remember that). I lost the seed packet (typical). The label in the patch got pinched by magpies (it really did, I am at least blameless there). I have no recollection of the variety and thus they became a mystery, at a guess kuri-style, winter squash. I recall them cropping well (well done memory). I harvested them, enjoyed a few after picking and put the rest to store in the garden shed in anticipation of some welcome variety during the barren winter months.
AND THEN I TOTALLY FORGOT ABOUT THEM.
They only came to light when Mr G&G emerged from the shed this month, arms full with mystery squash, saying, “you know there’s quite a few squash in here”. Clearly not. And whilst some have inevitably succumbed to mould, most are perfectly preserved and quite delicious…
Roast Squash with Feta and Pomegranate
A lovely option for a substantial vegetarian salad and incredibly pretty served on a large platter. We provided bowl food for a Christmas drinks party last year and this was one on the menu. Went down a treat.
- 1 medium winter squash, mystery variety or otherwise but orange flesh is preferable
- A few glugs of flavourless oil
- Salt and pepper
- 200g feta
- ½ pomegranate
- Parsley, handful
- Slug of good olive oil
Preheat the oven to 200oC.
Peel the squash, deseed and cut into wedges. Coat with flavourless oil and season well. You can add a few chilli flakes if you like some heat. Spread the wedges on a baking tray and roast in the oven for 20 minutes our until crispy. Take care not to overcrowd the tray or the squash will go soggy rather than brown.
Once cooked, arrange the squash on a platter and crumble the feta on top. Scatter over the pomegranate seeds and the chopped parsley. Finish with a drizzle of good olive oil and a turn of pepper.
Squash Spelt Risotto
- 1 small onion
- handful chopped kale
- large knob of butter
- 200g pearled spelt
- 500ml chicken stock
- 1 small mystery squash
- flavourless oil
- salt and pepper
- handful of parmesan
Serves 2 (gluttons)
Preheat the oven to 200°C.
Finely chop the onion and kale and sweat until soft but un-coloured in a little butter. Add the spelt and coat in the buttery juices. Pour in the stock and leave, uncovered, to simmer for around 25 minutes. One of the joys of spelt risotto is that there’s none of that farting about stirring, ladling, stirring, quaffing wine, ladling, repeat that there is with arborio rice risotto (though the quaffing bit should be squeezed in somewhere, don’t you think?).
Meanwhile, roast the squash as in the salad recipe above but chop the squash into chunks rather than wedges.
When both squash and spelt are cooked, mix them together, season with salt, pepper and parmesan and serve.
These are based on a recipe from the very wonderful Honey and Co folk. You can find the recipe here. I just replaced the carrots and potatoes with squash and served it with lime yogurt instead of sour cream.
And now I’m off to check the shed. Who knows what else might be hiding in there….