We have been delighted with the response to our farm and woodfired kitchen being featured on the current series of ‘Rick Stein’s Cornwall’. Many have asked for the recipe’s so here is the second – Ember Baked Squash, Kale, Hazelnut and Gouda. We hope you enjoy giving it a go at home!
You will need:
- 1 x Crown Prince squash
- 200g Cavolo Nero, removed from stalks
- 50g Toasted and roughly smashed hazelnuts
- 4 Cloves of roasted garlic
- 100g Mature Gouda, finely grated
- Olive oil
- Zest of one lemon
- Salt and Pepper
- Handful of ice
- Prepare a hardwood fire approximately three times the size of your squash, allow the fire to burn down to a bed of glowing embers. We would suggest using Beech, Oak or Birch to do this as they hold a good-sized ember, full of energy.
- In the embers create a well, submerge your squash into this and cover all over with the remaining embers. With little intervention allow to cook for 2 -3 hours. Your squash will start to soften and loose shape when it is ready.
Or to bake in an oven….
- Preheat your oven to 220 degrees
- Rub the squash with olive oil and salt
- Place on a tray and bake in the oven for 1 ½ – 2 hours
While your squash cooks…
- Bring a pan of salted water to the boil
- Blanch the Cavolo Nero for 20 seconds, remove and refresh in ice water
- Remove the Cavolo from the iced water, squeeze out any excess water
- Place in a blender along with the garlic and just enough olive oil to blend into a smooth paste
- To this mixture, fold in the Hazelnuts and Gouda, season with salt and pepper then add any additional olive oil to create a loose pesto
- Finish with the zest of one lemon.
- Clean off the excess char on the squash by rubbing the skin with the back of a knife
- Cut the squash into half and remove any seeds
- Portion into wedges and dress generously with your Cavolo Nero and Hazelnut dressing.