For the butternut
Round end of butternut, cut into 4
Seeds from the butternut core
100g dried white beans, soaked in fresh water for 2hrs or overnight
100g dried mixed organic quinoa
75g aged feta
For the salsa verde
2 tbsp cider vinegar
30g flat leaf parsley (leaves)
30g basil (leaves)
2 tbsp capers, rinsed and chopped
150ml extra virgin olive oil
Lets go butter-nuts! They keep for months in a cool dry room and are incredibly versatile. Often the long thin neck is useful in the kitchen for it’s yield, and we found the round end of the squash trickier. So we developed this dish to make use the whole veg to amazing effect, baking it in quarters preserving and intensifying its flavours. Simultaneously, roast off the seeds with some oil and salt for a crunchy, nutty and tasty flavour. Delicious. Add in cooked quinoa, aged feta, white bean and a fresh tangy salsa verde for a vegetarian main course winner.
Roast the butternut at 160C for 30-40 mins. It needs to be tender throughout when you test with a knife. Take out of the oven, cover with foil and rest for 10-15mins.
Cook the white beans in salted water, fully submerged, with a bay leaf and a garlic clove for 30 mins until tender. Once cooked, drain and keep the cooking liquor. Rinse the beans under cold water to stop the cooking.
Using the bean cooking liquor, cook the quinoa in salted water for 8-10mins until tender. Once cooked, rinse under cold water.
Mix the ingredients and massage in the feta. Season with a little salt and pepper, to your taste. The feta will bind the ingredients, create a ball and place into the well of the roasted butternut, and place back into the oven to warm through for 10 mins at 140C.
Finely dice the shallot and soak in the vinegar. Finely chop the basil, parsley and capers. Add into the shallots, and stir in the olive oil for a nice smooth consistency.
Place the warm butternut on the plate, spoon 2 table spoons of the salsa verde over and around the butternut, garnish with some extra parsley.
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