AuthorKamilCategoryStarters & Sides, VegetarianWe’re excited to collaborate with The Good & Proper Tea Co whose chef Maisie Collins has created this amazing autumnal crumpet dish.
Pre-heat oven to 200c and put roasting tray in oven to warm.
Wash the outside of the squash and dry. Leave skin on, cut into quarters and use a spoon to scoop out flesh/seeds. Put the flesh & seeds into a deep bowl of water and put to one side. Rub the olive on the squash and season then add to your hot roasting tin skin side down. Cook for 30 mins, shaking halfway through. Leave to cool.
Separate the seeds from the flesh in the water. Flesh tends to float and seeds will mostly sink, hopefully makes it a bit easier. Don’t worry about the softer/smaller seeds. Either keep the seeds to roast as a snack or discard. Put the flesh into a pan and top with just enough to cover, and a pinch of salt then bring up to the boil. Then simmer for 15 minutes until tender. Drain squash and blend into smooth puree, then pass through a sieve to remove any hiding seeds. Leave to cool.
Blend all of the ingredients together in a bowl/jug and decant into a jar for storage. This will make a few portions worth – delicious on autumnal salads as well.
Use a blender or a masher to smooth out the cheese then whip together with the rest of the ingredients. Easiest with an electric whisk if you have one.
Heat 1cm deep olive oil in a heavy based until warm, then add the sage. It will instantly crackle. Cook for 30 secs then scoop out and leave to drain on a paper towel on a plate. It will get crispier as it cools. Let the oil cool down and keep in a jar – you can use sage oil for cooking another day.
Toast crumpet, spread on whipped cheese, slice off some bits of onion squash, drizzle on a bit of dressing, top with sage leave and a crack of black pepper.
Ingredients
Directions
Pre-heat oven to 200c and put roasting tray in oven to warm.
Wash the outside of the squash and dry. Leave skin on, cut into quarters and use a spoon to scoop out flesh/seeds. Put the flesh & seeds into a deep bowl of water and put to one side. Rub the olive on the squash and season then add to your hot roasting tin skin side down. Cook for 30 mins, shaking halfway through. Leave to cool.
Separate the seeds from the flesh in the water. Flesh tends to float and seeds will mostly sink, hopefully makes it a bit easier. Don’t worry about the softer/smaller seeds. Either keep the seeds to roast as a snack or discard. Put the flesh into a pan and top with just enough to cover, and a pinch of salt then bring up to the boil. Then simmer for 15 minutes until tender. Drain squash and blend into smooth puree, then pass through a sieve to remove any hiding seeds. Leave to cool.
Blend all of the ingredients together in a bowl/jug and decant into a jar for storage. This will make a few portions worth – delicious on autumnal salads as well.
Use a blender or a masher to smooth out the cheese then whip together with the rest of the ingredients. Easiest with an electric whisk if you have one.
Heat 1cm deep olive oil in a heavy based until warm, then add the sage. It will instantly crackle. Cook for 30 secs then scoop out and leave to drain on a paper towel on a plate. It will get crispier as it cools. Let the oil cool down and keep in a jar – you can use sage oil for cooking another day.
Toast crumpet, spread on whipped cheese, slice off some bits of onion squash, drizzle on a bit of dressing, top with sage leave and a crack of black pepper.