RECIPE 1- SQUASH STACKS
STICKY BUTTERNUT SQUASH AND FETA WITH POMEGRANATE SALSA AND GARLIC YOGURT
Butternut squash grills a treat. I often leave the skin on when I cook squash, born from a combination of loving the chewy texture and being too lazy to peel them. Choose
a good, even-shaped squash, so all your slices are of a similar diameter. The slices that have a hole in the middle where the seeds were will make the perfect receptacle for the pomegranate salsa. Almost as if they were designed for that very purpose . . .
1 x 1.2–1.4kg butternut squash, cut into approx. 2.5cm rings
2 tbsp olive oil
1 tbsp pomegranate molasses
200g feta, crumbled
2 tsp Aleppo pepper flakes (or use regular chilli flakes)
salt and freshly ground black pepper
for the salsa
1 large pomegranate, seeds picked
3 spring onions, finely
chopped
1 tbsp pomegranate molasses
a small bunch of flat-leaf parsley, chopped
a few sprigs of mint, leaves picked and chopped
for the garlic yogurt sauce
5 tbsp Greek yogurt
1 clove of garlic, crushed
1–2 medium hot red chillies, finely chopped
to serve
4 pitta breads, toasted and cut into strips
Fire up your barbecue ready for direct and indirect cooking, or set a griddle pan over a medium heat to get hot.
Brush the squash slices with a little olive oil and season with salt and pepper. Arrange them on the barbecue so they are slightly off to the side of the fire. If you are cooking on a griddle, lower the heat a little. Cook for about 30 minutes, turning them over halfway, or until tender when pierced with the tip of a knife.
Brush the pomegranate molasses all over both sides and cook for a few minutes on one side until sticky and caramelised. Turn the squash over and top 4 slices with the crumbled feta, avoiding the slices with the hole so it doesn’t fall through!
Sprinkle on the Aleppo pepper or chilli flakes and leave to cook for another couple of minutes, until the cheese begins to melt. Shut the barbecue lid or loosely cover the griddle with foil to help.
While the squash is cooking, make the pomegranate salsa
by mixing together the pomegranate seeds, spring onions, pomegranate molasses, parsley and mint. Season with salt and pepper and set aside. Make the yogurt sauce by mixing the yogurt, garlic and chilli with a little salt and pepper.
To serve, layer up 2 pieces of squash, starting with a feta-topped piece. Spoon over a little of the pomegranate salsa and the yoghurt sauce and serve with the pitta strips alongside.