olive oil, to drizzle
8 slices hubbard squash, cut to a thickness of about 2cm
salt and freshly ground black pepper, to taste
2 tbsp brown sugar
1 tsp ground cinnamon
1½ tsp fresh thyme, finely chopped
25g cashews, finely chopped
25g shelled pistachios, finely chopped
25g ginger biscuits, finely chopped
100g feta, to serve
handful fresh basil leaves, to garnish
Preheat the oven to 200°C. Lightly grease a large baking tray with some olive oil. Place the squash on the tray, drizzle lightly with olive oil, season to taste and roast, 30 minutes. Stir the sugar, cinnamon, thyme, cashews, pistachios and biscuits together. Remove the squash from the oven, sprinkle with the crust mixture and roast for a further 15 minutes. To serve, crumble over some feta and garnish with basil leaves. This sweet squash dish is the perfect addition to a Sunday lunch with roasted meat and veggies.
There is nothing quite like holding fruit and veg that fizz with life after they’ve been harvested and hold on to that energy for days after. It brings us joy to work with such ingredients, that we know is grown with such love and care.
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