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Winter squash salad with feta and caramelised onions recipe

Winter squash salad with feta and caramelised onions recipe

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  • Recipes
  • Dish type
  • Salad
  • Warm salads

This is a delectable warm salad that is perfect for any winter squash - acorn, butternut, pumpkin, etc. You could even use sweet potatoes.

Greater London, England, UK

4 people made this

IngredientsServes: 2

  • 1 acorn or butternut squash, halved and seeded
  • 1 tablespoon olive oil
  • 2 red onions, sliced
  • 4 tablespoons pine nuts
  • 150g feta, crumbled
  • 2 tablespoons chopped fresh mint
  • salt and freshly ground black pepper to taste
  • olive oil and balsamic vinegar to garnish

MethodPrep:10min ›Cook:1hr ›Ready in:1hr10min

  1. Preheat the oven to 200 C / Gas 6. Place the squash in a roasting tin, cut side down. Fill the roasting tin with about 1cm of water.
  2. Roast the squash in the preheated oven until tender, approximately 30 to 45 minutes. Add more water to the tin if necessary while roasting.
  3. Meanwhile, carmelise the onions: In a small frying pan, heat the olive oil over medium heat. Add the sliced onions, and stir only occasionally. After stirring, every few minutes or so, add a teaspoon of water as needed to release the caramelised bits from the bottom of the pan. Continue this process until the onions are soft and caramelised, about 20 minutes.
  4. Meanwhile, toast the pine nuts by heating them in a dry frying pan over medium heat. Watch carefully and stir occasionally for about 5 minutes, or until the pine nuts are golden brown.
  5. Once the squash is slightly cool, remove the skin and dice into 3cm pieces. Assemble the salad by combining the diced squash, caramelised onions, toasted pine nuts, feta, mint, salt and pepper in a mixing bowl. Toss the salad to combine all ingredients, then place in a serving bowl or platter. Drizzle with olive oil and balsamic vinegar to serve, if desired.

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Reviews & ratingsAverage global rating:(2)

Reviews in English (1)

I am always looking for veg mains, and I really enjoyed this! I think that people would skip the toasted pine nut part but that is what makes this!!! I want to put toasted pine nuts on everything now!-15 Jan 2010

Caramelised Onion & Butternut Pumpkin Crostata

Published: Jun 9, 2014 · Updated: Jun 29, 2020 · This post may contain affiliate links.

When you think of picnic food I'm sure these Caramelised Onion and Butternut Pumpkin Crostata are not the first thing you would have in mind.

You're probably picturing sandwiches cut into neat little triangles and big green salads, but that's not how I roll. When I go on a picnic I want something simple, yet a little decadent at the same time. And that's where these rustic crostata come in as I made a batch on Saturday for a picnic in the park with my husband.

Buttery crumbly pastry encases sticky caramelised onions topped with sweet, nutty and golden roasted butternut pumpkin (otherwise known as butternut squash to my American readers) and a sprinkling of thyme leaves for a delicious and decadent picnic treat. A crumbling of feta wouldn't go astray here either, but cheese and I are not friends at the moment. Yes, after a life long friendship it seems we may have to part ways, but you can totally add feta, in fact I would if I could as the saltiness of the feta works well to counteract the sweetness of the onions and pumpkin.

Serve with a side salad, or even a few rocket leaves (arugula) in a balsamic dressing on the side for a hearty lunch, inside or out.

Vegetarian Winter Squash Main Dishes

This salad can easily be a healthy entree for the vegetarians at the table, as well as a hardy side salad for the meat lovers. The dressing, which incorporates mustard, maple syrup and apple cider vinegar is fabulous!

Sometimes, having a thin skin is good. Delicata's thin skin makes it easy to prep and eat, since it doesn't need to be peeled, and the skin is edible. This stuffed winter squash is made with wilted spinach, apples, chili pepper, and quinoa for a satisfying entree.

This dish may be more side dish than main at first glance, but the fresh apple salsa will keep you coming back for seconds and thirds. Before you know it, it's a main dish.

This is a perfect entree for the kids, or for the night after Thanksgiving when you're craving something lighter. So, if you make a delicata dish for Thanksgiving, be sure to save some for this dish.

Butternut squash and caramelized onion galette

I love fall. I mean, I know how decidedly unoriginal that is to say, but I can’t help it. I just want to inhale it, take a picture of every flame-thrown tree, mull over all of its cider and crunch through all of its dried leaves. I have been fortunate enough to marry someone who feels exactly the same way, but the only problem is figuring out how to make fall longer than it is and that solution, my friends, is to drive north to catch the early show.

We headed upstate last year for the weekend and stayed at the most sigh-worthy B&B–where every window is ringed with tiles of stained glass and a man named Richard makes you amaretto-brushed French toast on Sundays–and made a point to get back there this year. Of course, its hard to predetermine when fall will peak last year, we felt that we were a week too late, this year, we went a week earlier and felt that we were two weeks early. I hear an 80-degree October will do that.

Nonetheless, I have a whole new appreciation for early fall. I used to eschew its predominantly green cast and lack of ta-da shrubbery, but now I really get its charm: how else will a few superstars stand out?

I think I spent a good half of the weekend coming up with new recipes, to the point that I’d start with a “what do you think of a blahblahingredientblah?” and Alex would say “write that down, too!” until the list was long and I simply couldn’t wait to get home, which actually brings us to 3:30 a.m. Wednesday when my flight from the business trip I squeeeezed in touched down.

Ever since I posted about the wild mushroom and stilton galette last year, I have been angling to come up with a new filling for it. I wish I could tell you how many hours I have pondered alternative fillings, but then you would know what a hapless nerd I am and I try to pipe down about that. But I can stop contemplating it because this is it– caramelized onion, sage and butternut squash with “stinky cheese” (according to my original note). This free-form tart is just the embodiment of fall to me: weightier than a tomato tart, lighter than a thousand mushroom quiche and absolutely glorious with a good, rich stout.

Now, I wasn’t trying to recreate the filling because I disliked the old one–oh, heck no–it was because I am obsessed with the galette dough. It’s just one of those doughs that comes together so perfectly every single time–stretchy and smooth, dense and cold but never brittle–it begs to be used again and again. I want to stud it with coarse sugar and fill it with sweetened apples and whole cranberries. I want to fold it into half a dozen empanadas. But mostly, I just want you to make one of these and one of the wild mushroom stilton variety and bring them to your next dinner party, reveling in all of the delicious things that have brought you back indoors again.

Butternut Squash and Caramelized Onion Galette

For the pastry:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
8 tablespoons (1/2 cup or 115 grams) unsalted butter, cut into
1/4 cup sour cream or plain yogurt
2 teaspoons fresh lemon juice
1/4 cup ice water

For the filling:
1 small butternut squash (about one pound)
2 tablespoons olive oil
1 to 2 tablespoons butter (if you have only non-stick, the smaller amount will do)
1 large onion, halved and thinly sliced in half-moons
1 teaspoon salt
Pinch of sugar
1/4 teaspoon cayenne, or to taste
3/4 cup fontina cheese (about 2 1/2 ounces), grated or cut into small bits
1 1/2 teaspoons chopped fresh sage leaves

1. Make pastry: In a bowl, combine the flour and salt. Place the butter in another bowl. Place both bowls in the freezer for 1 hour. Remove the bowls from the freezer and make a well in the center of the flour. Add the butter to the well and, using a pastry blender, cut it in until the mixture resembles coarse meal. Make another well in the center. In a small bowl, whisk together the sour cream, lemon juice and water and this mixture to the well. With your fingertips or a spoon, combine the liquid and flour mixtures until large clumps form. Keep stirring until all of the flour is moistened. Dump mixture out onto a piece of plastic wrap. Pat the clumps and any extra craggy pieces into a ball, working the dough as little as possible. Wrap with the plastic, pat it into a thick disc, and refrigerate until firm, about 1 hour.

2. Prepare squash: Preheat oven to 375 degrees F. Peel squash, then halve and scoop out seeds. Cut into a 1/2-inch dice. Toss pieces with olive oil and a half-teaspoon of the salt and roast on foil lined (for neatness sake) sheet for 30 minutes or until pieces are tender, turning it midway if your oven bakes unevenly. Set aside to cool slightly.

3. Caramelize onions: While squash is roasting, melt butter in a heavy skillet and cook onion over low heat with the remaining half-teaspoon of salt and pinch of sugar, stirring occasionally, until soft and lightly golden brown, about 20 minutes. Stir in cayenne.

4. Raise the oven temperature to 400 degrees. Mix squash, caramelized onions, cheese and herbs together in a bowl.

5. Assemble galette: On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet. Spread squash, onions, cheese and herb mixture over the dough, leaving a 1 1/2-inch border. Fold the border over the squash, onion and cheese mixture, pleating the edge to make it fit. The center will be open.

6. Bake until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature. Serves 6.

Beef ragout with semolina and parmesan porridge

Yotam Ottolenghi’s beef ragout with semolina and parmesan porridge: central heating for body and soul.

Calling any dish an easy midweek supper is a cliche, I know, but that’s exactly what this is it’s also delicious. You can serve the ragout without the porridge, if you prefer, or with spaghetti, rice or potatoes. If you are making the porridge, and want to get ahead, bear in mind that it will carry on thickening off the heat, so check the consistency before serving: you may need to thin it with a little water. You can also make the ragout ahead of time – just gently reheat. Serves four generously.

45ml olive oil
500g beef mince
Salt and black pepper
1 onion, peeled and roughly chopped
3 sticks celery, roughly chopped
2 carrots, peeled and roughly chopped
3 cloves garlic, peeled and thinly sliced
2 tbsp picked thyme leaves
60ml dry white wine
75ml stock (beef, chicken or vegetable)

For the semolina porridge
600ml whole milk
600ml water
180g semolina
130g parmesan, finely shaved

Heat two tablespoons of oil in a large saute pan on a medium-high flame, then add the mince, three-quarters of a teaspoon of salt and plenty of pepper. Fry for 10 minutes, stirring frequently to break up the mince, until it’s dark golden brown and starting to go crisp. Add the onion, celery, carrots, garlic and thyme and fry for 10 minutes, stirring often, until the vegetables are cooked but still have some bite. Add the wine, cook for a minute until the liquid has evaporated, then add the stock, stir for 30 seconds and take off the heat.

For the porridge, pour the milk and water into a medium saucepan on a medium-high heat. Bring to a simmer, turn down the heat to medium, then add the semolina, three-quarters of a teaspoon of salt and plenty of pepper. Whisk continuously for three to four minutes, until the mixture is smooth and thick, then stir in 100g parmesan and a tablespoon of oil. Divide the porridge between four shallow bowls, top with a generous helping of hot ragout and serve with the remaining parmesan sprinkled over the top.

Roast Pumpkin Salad with Honey and Feta

Rated 5.0 out of 5 by 1 readers

Serves 2-3 as a side or 1-2 as a main

Preparation time: 10 minutes

  • 1 butternut pumpkin or squash (about 600g or 1.3lbs)
  • 3 tablespoons oil (I used a herb oil but regular olive oil will do)
  • 2 tablespoons sesame seeds
  • 3 tablespoons honey
  • 1 tablespoon balsamic vinegar
  • 50g/1.7 ozs feta cheese, crumbled
  • 1/2 teaspoon chilli flakes
  • salt and pepper to season

Step 1: Preheat oven to 210C/410F. Line a baking tray with baking parchment. Peel the pumpkin and cut into bite sized cubes. Remove the seeds.

Step 2: Toss the pumpkin cubes in the oil and bake for 20 minutes.

Step 3: Remove from the oven and toss with sesame seeds. Put back in oven for 10 minutes and roast.

Step 4: Drizzle with honey, balsamic vinegar, feta and chilli flakes. Season with salt and pepper. Serve hot or cold.

175 Saves

475 Saves

19 Recipe Ideas for Leftover Onions

A few years ago, my neighbour and I decided to pool our resources in order to save money. We both wanted to shop "smarter" and more sustainably. Since between us we were regularly feeding six or seven people, it seemed like a good idea to buy certain foodstuffs in bulk, such as rice, flour and potatoes. By and large this has been a success. We have saved on all sorts of things, from the journeys needed to buy the food to the packaging itself, as by buying in bulk there was less to throw away. And it turned out that our local greengrocer was happy to deliver bags of produce when he was making his commercial deliveries we only had to ask. So I wasn't entirely surprised to come home to a large bag of onions sitting in my porch. What did surprise me was the size. My neighbour had ordered a 25kg bag of onions. 25kg! That is by any standard quite a large bag.

I can't really imagine a life without onions, a workhorse of cooking. There are few savoury dishes, particularly in colder months, where I don't use onions, the building blocks of many a meal. But even I didn't think I'd be able to get through half that sack without some of them going off, no matter how well I stored them.

It's the sulphurous compounds in strong and pungent onions that can make you cry when you chop them. But it's these chemicals that also help to preserve the onion while being stored. If you grow your own, then you'll probably know some of the best ways of preserving and storing your onions, which need to be dried or "cured" for a few weeks before storing, away from sunlight and humidity the skin should be tight and papery.

The onions that were delivered by the greengrocer, and the ones I buy in smaller quantities from local markets or supermarkets, have all been treated in this way. They are dry and have been trimmed of their roots and leaves. Onions should be stored in a cool, dark place. I am lucky enough to have a cellar and normally I would have stored my onions there. Unfortunately, last year we were flooded and I knew that I was going to have to store the onions in the kitchen. Since my kitchen sees a lot of cooking action, I knew the onions would deteriorate in the humidity as they readily absorb moisture beginning to sprout and then rot. Sadly I was right. My neighbour however fared a lot better, as she was able to store her half of our onion swag in a cool, dark, place.

Most of us don't buy our onions in such large quantities. Even the largest of supermarket bags of onions are only about a kilogramme. However, if you do buy onions from markets or supermarkets that are in bags, large or small, it is still worth applying the same principles. If my onions are in a large plastic bag, then I transfer them to brown paper bags or loose-weave canvas or mesh shopping bags. I know of some people who store their onions in old pairs of tights (not usually associated with recycling, with a knot between each onion, to keep it separate from its peer. Assuming you have a good supply of tights and room to hang them, this seems like a fine idea!

When choosing which onion to cook, it is better to choose those with the thickest "neck" as these will generally be older. Assuming your onions haven't become slimy or mouldy, you can eat onions that have begun to sprout just chop away the green parts which can be bitter.

You can also store peeled onions in the freezer. The downside of this is that it takes up a lot of space and, in my opinion, changes the texture and flavour of the onions. Clearly this isn't a problem if you prefer a mild flavour.

Chopping without tears

As for chopping onions, there seems to be all manner of strange and outlandish suggestions to prevent onion tears, from cutting your onions underwater, or chilling them first. Some have suggested wearing goggles others say cut from the neck end, as the onion compounds are stronger at the root. Personally I don't bother. If it means I shall end up looking like some kind of demented panda, then so be it. Although one thing I have learned is that you can't cry and suck on a boiled sweet at the same time, or you'll choke. While I have been known to use this tactic to avoid copious crying, whether chopping onions or attending weddings and funerals, I couldn't possibly say whether it would work for you.

I'd like to add just one more thing. Cooking onions, particularly if you want to caramelise them, always takes longer than you think. If you see a recipe that says your onions will be soft after 5 minutes, don't believe it. My onions don't soften until at least 10 minutes have past and may take even longer. And if you're caramelising onions, then you'll need some 40 minutes of slow cooking with constant stirring to prevent the onions from burning.

1. Claudia Roden's baked kibbeh

This recipe is adapted from Claudia Roden's eponymous cookbook, A New Book of Middle Eastern Food. It's the first of her recipes that I cooked, attracted by its simplicity a paste of minced lamb, couscous, grated onion and a little spice. You don't even need the manual dexterity to create the rugby ball-shaped kibbeh of Lebanon, you can just bake it in a tray, although here I've used cookie cutters to create thick burgers.

125g couscous
250g lamb mince
1 onion, chopped
half tsp salt
black pepper, to taste
1 tsp ground cinnamon
a pinch of ground allspice
vegetable oil

Rinse the couscous in a fine-meshed sieve under cold running water. Drain well. Set aside.

Puree the onion in a food processor.

Add the meat, seasoning and spices to the food processor and continue to blend until it has become a rough paste.

Tip the paste into a large bowl. Add the drained couscous and knead until well-combined.

Heat the oven to 180C/Gas Mark 4.

Lightly oil a baking tray.

Form the paste into burger patties. (I used a deep cookie cutter to do this.) Place on the baking tray and brush with a little oil.

Bake for 15 to 20 minutes until cooked through.

Smooth the paste in a brownie tray or oven-proof dish. Oil as above and lightly score the top (as it will make cutting the baked kibbeh easier before serving). Bake for the kibbeh for longer - about 40 to 45 minutes. Cut into slices before serving.

Add lightly toasted, chopped pine nuts to the paste mixture before baking.
I served my kibbeh with a salad of baby gem leaves, pickled carrots and crumbled feta. They are lovely stuffed into flatbread with hummus too.

2. Stoemp with sausages and onion gravy

Stoemp is a sort of Belgian version of bubble 'n' squeak. A splash of vinegar added to the cabbage gives a lovely tang to the dish, particularly if you use cider vinegar with some meaty pork sausages.

700g potatoes, peeled and quartered
1-2 tbsp vegetable oil1 onion, chopped
salt and freshly ground black pepper
4-5 cabbage leaves (I used sweetheart) chopped
1 garlic clove, finely chopped
120ml stock (chicken or vegetable)
1 tbsp cider vinegarwatera knob of butter
1-2 tbsp milkgood quality butchers' sausages (2-3 per person)

onion gravy:
2 tbsp oil
2 English onions, peeled and thinly sliced
a pinch of sugar
2 tbsp red wine
150ml stock (I used mushroom)
2 tbsp Worcestershire sauce
freshly ground black pepper

Bring the potatoes to the boil in lightly salted water. Simmer for 15 to 20 minutes.

Heat the oil in a heavy-based saucepan. Add the onions together with a pinch of salt for 10 minutes, until beginning to soften.

Add the garlic and chopped cabbage. Gently fry for 3 minutes, stirring often.

Add the stock and vinegar and simmer for 10 minutes.

The cabbage should be cooked through and most of the liquid evaporated. Boil off any excess liquid and season to taste. Drain the potatoes well. Return to the pan and roughly mash with a knob of butter and a little milk. The potatoes should be crushed but not smooth.

Check the seasoning. Fold through the cooked onion and cabbage.

Pre-heat the oven to 190C/Gas Mark 5.

Tip the mixture into a lightly buttered ovenproof dish. Bake for 20 to 30 minutes, until the potatoes are beginning to brown on top.

Cook the sausages to your liking. (I tend to bake mine for about 30 minutes at 190C/Gas Mark 5).

While the potato mixture is baking, make the gravy.

Heat a small saucepan, adding about 1 tablespoon of oil. Add the onions and a generous pinch of salt. Heat over a medium-low heat until they are softened and a golden brown colour. (This should take about 15 minutes.) Stir occasionally to ensure that the onions don't catch.

Add the sugar, red wine, stock and Worcestershire sauce. Simmer until the liquid has reduced. You want squidgy onions rather than a very runny gravy. Check the seasoning.

Serve the stoemp with hot sausages and onion gravy.

Replace the cabbage with chunks of cooked turnip.

Other ideas for using onions:

3. Much of what is thrown away is in fact the onion skin and root ends, the unavoidable part of the onion, which amounts to some 71,000 tonnes of the 130,000-tonne total in the UK, according to Wrap (pdf). I had always thought that the onion skin wasn't edible, using it for just adding colour and a rich flavour to homemade stock to, if feeling particularly artistic, using the skin to dye Easter eggs.

4. However, researchers at Cranfield University have identified pigments and flavonoids in onion skin which could be beneficial to human health. Since the skin is also high in fibre, it could be used to help reduce some diseases caused by cholesterol or high blood pressure.

5. An end of summer savoury jam uses roasted onions and tomatoes with chilies and soothing spices.

6. Rupert Kirby of Casa Rosada makes this beautiful fig and caramelised onion jam (the fact that he uses homegrown figs is frankly just boasting!)

7. I love Jeanne Horak-Druiff of CookSister's late summer risotto recipe with spaghetti squash, feta and chilli. It's a clever introduction to the spaghetti squash if you've never tried it!

8. Choclette of The Chocolate Log Blog is always a brilliant source of inspiration. Her caramelised onion and cocoa yoghurt dip is no exception.

9. As a fabulous Middle Eastern accompaniment, then Rachel Cotterill's Lebanese and chickpea flatbreads are very good indeed, made entirely with store-cupboard ingredients.

10. Yes, the nights are drawing in and the weather is getting colder and wetter. But we have something to look forward to like this warming onion, cider and double cheddar soup from Laura Scott.

11. Siobhan McGuinness of Vohn's Vittles has been pickling peppers with a little onion a great way to taste summer's bounty through the winter months.

12. Stacy Rushton of Food Lust Love People makes a proper ceviche (this is the perfect Peruvian dish, just as it should be).

13. Perhaps you stuff your onions, or in my case use the onions for stuffing in this heavenly Turkish stuffed aubergine recipe.

14. This is one of best onion bhaji recipes I have ever tried naturally it is from Felicity Cloake's The Perfect . series.

15. Camilla Hawkins of Fab Food 4 All makes this delicious and comforting cheesy bacon and potato bake with a little onion.

16. I love Karen Burns Booth of Lavender and Lovage's way of using up half an onion, in a classic hot pickled herring salad. It looks so very pretty too!

17. This green tomato and onion curry from Urvashi Roe is a gorgeous way of using up unripened tomatoes with just one onion, in a glorious spice paste, (although red tomatoes will work perfectly too).

18. Shaheen of Allotment 2 Kitchen makes these rich caramelised red onion and feta tarts with a mustard-cheese pastry.

19. If you have a load of onions, then I can thoroughly recommend Nigel Slater's mustardy baked onions. It didn't look pretty but gosh it tasted wonderful!

So how do you use up an onion? Perhaps on cheese toasties or in a baked spud, or would you top a pizza with roasted onions? A particular favourite of mine is the dopiaza curry (usually taken to mean a curry with a lot of onion), perhaps you have a favourite way of spicing up your onions? While onions have known health benefits, is there any truth in the old wives' tales that a warm onion poultice can sooth anything from tooth- to earache? And I have to admit I am a complete sucker for a string of onions with braided leaves, but I wonder whether this keeps them fresher for longer. Does anyone know if this is true or just wishful thinking on my behalf?

Interested in finding out more about how you can live better? Take a look at this month's Live Better challenge here.

The Live Better Challenge is funded by Unilever its focus is sustainable living. All content is editorially independent except for pieces labelled advertisement feature. Find out more here.

Red onions. One of the workhorses of cooking. Photograph: Alamy

Winter squash salad with feta and caramelised onions recipe - Recipes

  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Serving: Serves 04-06

Caramelised Onions

We have been asked so many times about making caramelised onions in the thermo mixer! These are a beautiful balsamic version which are a perfect side to any hot breakfast. We served them with our Egg & Bacon Crêpe Cups - you must give them a go!

We think that caramelised onions are a great way to add a bit of ‘fancy’ to a recipe. Traditionally we have always done these on the stove, but we really wanted to try making caramelised onions in the Thermomix. So simple. Such minimal ‘everyday’ ingredients. So easy to make ahead of time.

The two big realisations we had were…

  1. It’s great that the Thermomix puts in the elbow grease stirring, while we were doing other things
  2. It does take longer to get the caramelised onions to have the nice texture that we all want – but it totally gets there, and with minimal involvement!

This recipe was featured in Episode 144 of the podcast, as an addition to a roast veggie quiche.

No: Gluten /Dairy / Egg / Nuts

Preparation Time 5 minutes
Cooking Time 30 minutes
Makes approximately 1 cup of caramelised onions
Can be frozen


  • oil - 1 Tbsp
  • onions - 500g, brown, peeled and sliced into thin rings
  • brown sugar - 1 Tbsp
  • balsamic vinegar - 1/2 Tbsp, (tested with a maple balsamic vinegar)


  1. Place oil (1 Tbsp) and onions (500g) into bowl.
  2. Set 30 minutes / 110C* / Reverse + Speed 2.
  3. Add brown sugar (1 Tbsp) and balsamic (1/2 Tbsp).
  4. Set 2 minutes / 110C* / Reverse + Speed 2.
  5. Serve

*If your machine does not go above 100C, set to Steaming Temperature which is usually between 110-115C. Please refer to your user manual for correct information for the appropriate setting for your machine.


  1. Preheat the oven to 200°C/400°F/gas 6. Wash the squash, then carefully cut in half lengthways (there's no need to peel or deseed it). Place cut-side up on a tray and roast for 1 hour, or until soft, golden and nutty.
  2. Meanwhile, trim the broccoli and spring onions and dice or tear the bread into rough 2.5cm chunks. Toss with 1 tablespoon of olive oil and a pinch of sea salt and black pepper, then toss and roast on the tray with the squash for the last 20 minutes.
  3. Halve and destone the avocado, then scoop the flesh into a blender. Squeeze in the lemon juice, add the basil (if using), 100ml of water and 1 tablespoon of extra virgin olive oil, then blitz until super smooth, and season to perfection, Roughly bash the smoked almonds in a pestle and mortar.
  4. Remove the tray from the oven. Scatter the spinach onto a large platter or board, then arrange the croutons, broccoli and spring onions nicely on top.
  5. Scoop out the seedy core from the squash and roughly chop, then use a spoon to roughly scoop bombs of the remaining squash all over the platter.
  6. Drizzle over the dressing, then scatter with the chopped squash seeds and crushed almonds.

Jamie's tip: A sprinkling of feta cheese would be delicious here too

Jamie's tip: Making croutons is a fantastic way to use up stale bread. And, if you want to pack in even more flavour, simply toss them with some smashed-up woody herbs, garlic, spice or chilli before you toast them.

Watch the video: καραμελωμένα κρεμμύδια cipolle caramellate (June 2022).