Roasted Red Kuri Squash

  • 40 min
  • Easy

With braised red onions, pickled chillies, rocket & yoghurt dressing.

This vibrant seasonal dish packs enough flavour to be served as a standalone dish, or would make a great accompaniment to roast chicken or lamb. The pickled chillies give a peppery heat to the dish, balanced by the yogurt dressing.

This recipe is inspired by a dish served in our cafés. Discover more seasonal recipes and cooking skills at our Cookery School.

Ingredients
Ingredients

1.1  kg red kuri or other seasonal squash, cut into 3-inch wedges
10g harissa powder
280g balsamic roast onions (see below)
200g yoghurt dressing (see below)
10g pickled chillies (see below)
80g rocket leaves                               
50g pomegranate seeds
10g coriander leaves
salt & pepper to taste
extra virgin olive oil

For the balsamic roast red onions

4-5 red onions
50g olive oil
15g balsamic vinegar
15g pomegranate molasses

For the yoghurt dressing

150g yoghurt
50g crème fraiche
5g chilli paste
8g garlic paste
10g lime juice

For the pickled chillies

100g cider vinegar
20g caster sugar
120g water
1g pink peppercorns
15g shallots
200g red chillies, sliced thinly

To make the pickled chillies, get a medium sized saucepan and pour in the cider vinegar, caster sugar, water, pink peppercorns and shallots. Bring to the boil and simmer for 3 minutes. Put the sliced red chillies into a clean jar and pour over the hot vinegar mixture. Screw on the lid and leave for at least 24 hours for best results.

When you are ready to make the salad, preheat the oven to 180°C.

To make the balsamic roast onions, cut the red onions into wedges, taking care to leave the root intact so they don’t fall apart. Place them in a shallow baking dish and drizzle over the olive oil, balsamic vinegar and pomegranate molasses. Toss to coat well, cover with foil and place in the oven. Cook for 25 minutes, then remove the foil for an additional 5 minutes until golden brown and soft. Remove from the oven and allow to cool.

Sprinkle the squash wedges with the harissa powder, a drizzle of oil and some salt & pepper to taste and mix to coat evenly. Place on a roasting tray and roast for about 10 minutes or until the squash is golden and tender with crisp edges. Remove from the oven and allow to cool.

To make the yoghurt dressing, stir together the yoghurt, crème fraiche, chilli paste, garlic paste and lime juice.

To assemble the salad, arrange the rocket leaves on the base of your serving platter. Place the squash wedges and red onion on top and drizzle the yoghurt dressing around. Scatter with the pomegranate seeds, pickled chilli slices and coriander leaves and finish with a drizzle of olive oil.

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Grouped product items
BUY INGREDIENTS Qty
Market Garden Mixed Squash
Market Garden Mixed Squash
£15.00
Out of stock
Organic Red Onions
Organic Red Onions
£2.99
Extra Virgin Olive Oil In Ceramic Bottle
Extra Virgin Olive Oil In Ceramic Bottle
£25.00
Out of stock
Organic Balsamic Vinegar of Modena 250ml
Organic Balsamic Vinegar of Modena 250ml
£20.00
Organic Natural Yoghurt
Organic Natural Yoghurt
£2.79
Organic Harissa Powder
Organic Harissa Powder
£3.49
Organic Pink Peppercorns
Organic Pink Peppercorns
£3.49
Organic Cider Apple Vinegar 500ml
Organic Cider Apple Vinegar 500ml
£3.99
Market Garden Mixed Salad Leaves
Market Garden Mixed Salad Leaves
£2.79
Out of stock
Organic Limes
Organic Limes
£2.99
Red Chilli Peppers
Red Chilli Peppers
£2.29
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