Looking for an inspiring midweek feast? Jazz up your butternut squash with this recipe from ‘Breddos Tacos’.
Baked Butternut Squash with Macadamia, Chilli Oil & Queso Fresco
- 2 small butternut squash, each split in half, seeds removed and scored across the flesh
- 2 tablespoons rapeseed oil
- sea salt and freshly ground black pepper
- 4 garlic cloves, finely chopped
- 1 teaspoon cayenne pepper
- 1 teaspoon chipotle powder
- 1 teaspoon dried oregano
- 4 sprigs of thyme
- 4 tablespoons of butter
- 100g (3.oz) queso fresco (see page 140) or feta cheese
- 100g (3.oz) macadamia nuts, halved, plus extra to serve
- 8 tostadas (see page 14)
- 1 tablespoon ancho chilli oil (see page 134)
- 50g (1.oz) Parmesan shavings
- 4 tablespoons natural yoghurt
- chilli flakes, to serve
- small bunch of coriander (cilantro), to serve
- 1 lime, halved
- Preheat your oven to 190°C (375°F/Gas 5). Place the squash halves on a large baking tray and drizzle the rapeseed oil all over. Generously season with salt and pepper, then sprinkle the garlic, cayenne, chipotle and oregano all over, including in the cavity of the squash, and place a sprig of thyme on each half. Put a knob of butter into each cavity, with another sprinkle of salt.
- Put the tray into the oven and bake for around 20 minutes. Remove from the oven and flip the squash face down, then cook for another 20 minutes, until the pieces have blackened on top and the flesh is tender.
- When you’re ready to serve, scatter the squash halves with the queso fresco and macadamias and add a couple of tostadas on the side. Drizzle over the chilli oil, shavings of Parmesan and add a dollop of natural yoghurt and a few chilli flakes. Scatter over some coriander and add a squeeze of lime before serving.
Extracts from Breddos Tacos: The Cookbook by Nud Dudhia and Chris Whitney (Quadrille £15.00 RRP) Photography by Kris Kirkham