Super savoury butternut squash
We had this as a main course (a huge pile of it) but it would make a good side dish. It’s super savoury, with all the boxes being ticked (sour, sweet, salty, spicy, stuck on bits, burnt bits, squidgy bits, everything).
I don’t know if you need to “marinade” the squash, but I had the time and it didn’t seem to harm it
You will need
- A butternut squash, sliced into inch thick wedges
- About a tablespoon of gochujang (Korean pepper paste, looks for the red tub in your local Asian shop)
- A block of feta
- About a teaspoon of honey
- A tablespoon of mixed seeds, often sold as salad toppers
- A good splash of lime juice
Do
- Smear the slices of butternut with gochujang on both sides and set aside. I prepped them at lunchtime and cooked about six pm.
- Roast in an oven at about 160 for an hour. Once it’s cooked though and slightly burnt pull it out and leave it to cool whilst you make the feta
- Stick the grill on high
- Slice the feta into 1.5cm cubes and stick it on a sheet of tinfoil
- Stick the feta under the grill for about 5 minutes until it’s starting to char
- Pour the honey over the top and return to the grill for a few minutes. Don’t let it catch.
- Slice up the butternut into large cubes. it’ll be a bit squidgy
- Mix the feta and the squash
- Pile it up, scatter over seeds (these would have benefited from a minute under the hot grill) and a squeeze of lime
- We had seconds (unphotographed), piled onto thick, hot buttered toast, and it was excellent.
Result
