Peter Gordon’s Butternut Squash With Coconut, Radicchio, Endive And Feta

Butternet Squash page 113 (4)

Peter Gordon shares the sumptuous secret to a hearty roasted squash delight

“This is delicious on its own as a starter or as part of a larger meal. You could use pumpkin instead of butternut, or even celeriac or parsnips. I cracked open a whole coconut (see page 13), then used a vegetable peeler to peel strips off it but you can simply use any desiccated (shredded) coconut – short or long threads or strips. If feta isn’t your thing, then replace it with coarsely grated (shredded) pecorino, manchego, aged Cheddar or Parmesan.”

Serves 4 as a starter or 6 as a side dish

• 600g (1lb. 5oz.) butternut squash flesh, cut into large chunks
• 3 tbsp pumpkin seeds
• ½ tsp cumin seeds
• 2½ tbsp extra virgin olive oil
• 40g (1½oz/½ cup) desiccated (shredded) or 100g (3½oz.) fresh coconut, shredded
• ½ head radicchio, cut lengthways
• 1 white endive (chicory; or you can use red)
• 125g (4½oz.) feta, crumbled (about scant 1 cup crumbled)
• 2 tbsp snipped chives
• seeds from ¼ pomegranate
• 1 tbsp lemon juice

1 Preheat the oven to 170°C (350°F/Gas mark 4).
2 Put the butternut in a roasting dish with the pumpkin seeds and cumin seeds, 1½ tablespoons of the olive oil and 1 tablespoon of water. Season with a little salt (not too much as feta is salty) and black pepper and mix together.
3 Roast in the oven for 20 minutes, then stir in the coconut. Continue cooking, tossing every 10 minutes, until the butternut has coloured and you can insert a knife through it with little resistance. It should take about 30–45 minutes.
4 Separate the leaves of the radicchio, discarding the thick white stalks. Tear the larger outer ones up. Cut the base from the endive (chicory) and separate the leaves. Cut the larger leaves in half lengthways.
5 To serve, simply toss everything together with the remaining 1 tablespoon of olive oil, tasting for seasoning.

Recipe courtesy of Peter Gordon 


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