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 | 1.1 kg red kuri or other seasonal squash, cut into 3-inch wedges For the balsamic roast red onions4-5 red onions For the yoghurt dressing150g yoghurt For the pickled chillies100g cider vinegar |
|---|
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.
DELIVERY INFORMATION
We use DPD to deliver items to addresses throughout mainland UK.
You may select your preferred delivery day during check-out. Next day deliveries have a cut-off time of 12pm (please note next day delivery is not available on all items).
Gift messages may be added at check-out.
Your order will arrive in a Daylesford branded, 100% recycled cardboard box packed with shredded spruce from Britain and Sweden, natural sheep’s wool insulation and non-toxic chilled gel packs, all of which can be reused, composted or recycled.
Please visit our Delivery & Returns page for more information.
