BATTERED BUTTERNUT ROAST

Butternut Squash Yorkshire pudding, Butternut Squash, Chestnuts, Chared Leek, Goats Cheese and Sage Honey

Inspired by Northern Englands finest Roast accompaniment, but without the toad, go forth and Batter a Butternut squash with all the essence of a warming Sunday lunch.

Battered Butternut Squash Roast - Ingredients still life photograph| Pic-nik: A conversation of food

(makes 4)

BUTTERNUT SQUASH YORKIE
100g Plain Flour
30g Chestnut flour
60g Butternut squash puree
3 Large eggs
1 tbsp Sage, chopped
Salt and pepper
200ml Milk

BUTTERNUT SQUASH PURÉE
400g Butternut squash
Chili flakes
Paprika
SPICE MIX
1tsp Cinnamon
¼ tsp Nutmeg
¼ tsp Ginger
¼ tsp White pepper
2 Cloves, crushed

FILLING
Butternut squash, chopped into small cubes
Chestnuts, roughly chopped
1 leek, top and ends removed and left whole
Goats cheese
Squash seeds

SAGE HONEY
4 tbsp of honey
4 Sage leaves

Olive oil
Butter or Cooking fat

Battered Butternut Squash Roast - finished dish still life photograph| Pic-nik: A conversation of food

Remove the seeds from the butternut squash, wash and reserve. Chop the squash into bite sized chunks and put half to one side for the filling. Roast the butternut squash chunks in 1tsp of the spice mix. Once soft purée. At the same time spread the reserved squash seeds on a baking tray, sprinkle with chilli flakes and paprika to your liking, toast in the oven until brown
Whisk the eggs, butternut squash purée, milk, chopped pepper and sage in a bowl, sieve in the flours, put to one side Meanwhile prepare the honey. Place the honey in a pan with the sage leaves, gently bring to the boil, remove from the heat and allow to infuse.

Battered Butternut Squash Roast - finished dish still life photograph| Pic-nik: A conversation of food

Heat the oven to 220°c Put an 8-inch skillet in the oven and heat for 10 minutes or until extremely hot. Grease the pan with the cooking fat, and pour in a ladle full of the batter, cook for 15 minutes and then reduce the heat to 170°c and cook for a further 10 minutes or until puffed up and brown.

Whilst the Yorkie is cooking make the filling, bring a pan of water to the boil, cook the reserved butternut squash chunks until slightly soft, heat some butter in a frying pan until brown and bubbling add the squash and chopped chestnut, cook until the squash is brown and the chestnuts nicely coated. At the same time, blanch the leek until tender. Remove and coat with a little olive oil. Heat a griddle pan until extremely hot, add the leek and char on all sides, until nicely marked. Slice into chunks so you can still see the char lines

Battered Butternut Squash Roast - finished dish still life photograph| Pic-nik: A conversation of food

By now the Yorkie should be cooked. To assemble the dish, remove the Yorkie from the oven, fill with the butternut squash and chestnut mix, the charred leek and dot with crumbled goats cheese. Sprinkle with the roasted butternut squash seeds and drizzle with the infused honey.

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