A super seasonal recipe to try at home but may also feature at forthcoming Farm Feasts.. Perfect timing as we’ve been busy with our squash harvest and there’s still a glut of greens in our Veg Garden.
We would highly recommend smoking your squashes, but if you haven’t got a lidded BBQ (or have packed it away already) the squash oven-cooked still tastes delicious!
- 1x Medium Crown Prince Squash
- 200g Brassica leaves removed from stalks (we use cavolo nero & mixed kale)
- 20g Capers finely chopped
- 20g Cornichons finely chopped
- 4x Cloves of garlic
- 1 tbsp Dijon mustard
- Olive oil
- Zest of one lemon
- Wedge of Cornish Gouda
- Salt and pepper
- Handful of ice
- STEP 1
Preheat your oven to 160°c or if you’re braving the Autumn weather prepare your lidded BBQ for offset cooking and bring the temperature to 160°c.
Once you’ve gathered the best squash rub with olive oil and season with salt and pepper. Place whole in your oven, or if you’re BBQing, place away from direct heat to smoke-cook. With little intervention allow the squash to cook for 1 1/2 – 2 hours. To check if your squash is ready use the tip of a knife – if it slides through without resistance it’s ready to be taken out!
- STEP 2
Meanwhile, to make your dressing bring a pan of salted water to boil. Blanch the brassica leaves in the boiling water for 20 seconds, remove them and add to ice water so your leaves don’t become too soft. Squeeze out any excess water from the brassicas and place them in a blender along with your 4 garlic cloves. Blend with just enough olive oil, making into a smooth paste – add olive oil slowly and adjust accordingly. To this mixture fold in the capers, cornichons and Dijon mustard, and lemon zest.
- STEP 3
To serve, cut the squash in half and remove any seeds from the centre. Portion into wedges and dress generously with olive oil, salt and your homemade brassica sauce. Finish with a generous grating of old Cornish Gouda and let us know what you think!