Creamy Spicy Squash.
Sweet, caramelised roasted squash served over a creamy base of goat's cheese and labneh, finished with warm crispy chilli butter, crunchy onions, fresh mint and lime zest. A lovely starter or vegetable side dish with plenty of contrasting flavours and textures.
Serves 2, with extra meatballs for another day
Tips & Tricks:
Choosing your squash: Baby delica, acorn or small kabocha squash would all work particularly well here. Cooking times will vary depending on the size of the wedges.
Keep the skin on: Most baby squash varieties have edible skin that softens during roasting.
Make ahead: The goat's cheese base can be prepared a day in advance and refrigerated. Bring it towards room temperature before serving.
Adjust the chilli: Crispy chilli oils vary considerably in heat, so adjust the quantity according to taste.
Ingredients.
Roasted Squash:
1 small squash
1½ tbsp maple syrup
1½ tbsp olive oil
Generous pinch of salt
Base:
140g (approx. ½ cup) labneh
140g (approx. ½ cup) soft goat's cheese
2 spring onions
Salt, to taste
Chilli Crisp Butter:
50g (3½ tbsp) unsalted butter
2 tsp chilli crisp, I use this one from Lee Kum Kee
To Serve:
Crispy fried onions/shallots, like these
Fresh mint leaves
Finely grated lime zest
Equipment.
sharp knife & chopping board
small saucepan/frying pan
oven
Method.
Roast the squash. Preheat the oven to 200°C fan / 220°C conventional / 425°F. Deseed the squash and cut into wedges. Toss them with the maple syrup, olive oil and a generous pinch of salt. Arrange in a single layer on a lined baking tray and roast for 20-35 minutes, turning halfway through, until tender and caramelised around the edges.
Make the goat's cheese base. Meanwhile, combine the labneh, soft goat's cheese, finely sliced spring onions and a pinch of salt in a bowl. Beat together until smooth and creamy, then taste and adjust the seasoning.
Make the crispy chilli butter. when nearly ready to serve, melt the butter gently in a small saucepan over a low heat. Stir through the crispy chilli oil and warm briefly until fragrant.
Assemble. Divide the goat's cheese mixture between four plates, spreading it across the base with the back of a spoon. Arrange the warm roasted squash over the top.
Finish and serve. Spoon over the warm crispy chilli butter, then scatter with crispy fried onions, fresh mint leaves and finely grated lime zest. Serve immediately.
