Maple & Sesame Pumpkin
on whipped feta, with tahini, chilli oil & dukkah
The maple-roasted squash turns caramelised and tender, resting on a tangy, salty whipped feta base, then finished with earthy tahini, some crispy chilli oil for depth and contrast, and a sprinkling of dukkah. The result is a dish that’s elegant, layered and incredibly moreish.
This pairs perfectly with this orange wine - Fratelli Felix Bianco from Vigneti Tardis. Use code ‘CCCWINES15’ for 15% off your order with Forest Wines.
Over 18s only - Please drink responsibly.
Serves 2-4, as a snack/starter
Ingredients.
500-600g pumpkin/squash, any variety
1 tbsp maple syrup
1 tbsp sesame oil
1/2 tsp salt
Whipped Feta:
100g aged feta cheese
100g Greek yoghurt, 10% fat
To Finish:
2 tbsp tahini, I love this Al Nakhil. one
2 tsp crispy chilli oil, I love this Lee Kum Kee one
A generous sprinkled of dukkah, or any finely chopped nuts
Equipment.
sharp knife & chopping board
large oven tray
mixing bowl
Method.
Preheat the oven to 200°C fan / 220°C conventional / 425°F and place a large baking tray inside to heat up.
Deseed the squash, then cut into bite-sized chunks (about 2 cm / ¾ in). Toss with the maple syrup, sesame oil and salt.
Spread out on the tray in a single layer and roast for 20-25 minutes, turning once, until golden and caramelised at the edges. Obviously we dont want it burnt but a bit of caramelisation really works here so don’t be tempted to take it out too early!
Meanwhile, make the whipped feta. Blend the feta & yoghurt in a food processor until smooth and creamy. Place in the fridge to firm up until needed.
When the squash is ready, spread the whipped feta onto a serving plate. Arrange the roasted squash on top.
Drizzle over the tahini and spoon over the chilli oil.
Scatter generously with dukkah (or mixed, chopped nuts) to finish.
