Yes, its Yotam Ottolenghi again. I have his Plenty Cookbook on my brain, and have been freaking out on these super delicious recipes over the past few weeks. Exploring the stock of veggies and herbs in the fridge, I found I had all the makings for an unusual dinner on a rainy evening. There are times when regular dhal chaval or rasam and sambar just won’t do, and yet you don’t want to spend hours before the stove. I had tomato soup just made that afternoon and these baked wedges of squash were the perfect accompaniment. Voila (or something like that) – here introducing my Baked Squash crusted with Parmesan and Herbs
The recipe mostly follows Ottolenghi’s Crusted Pumpkin Wedges recipe, except that I used a nice orange skinned Squash instead of a Pumpkin, and skipped the sour cream as I served the baked squash wedges with soup. I also added a pinch of nutmeg and it went well with the flavours of the Parmesan.
| Cook Time | 45 minutes |
| Servings |
serving
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- 1 squash (with orange skin)
- 2 tbsps Breadcrumbs (dried)
- 1/4 cup Parmesan (grated)
- 3 tbsps parsley Fresh (minced)
- 2 tbsps thyme Fresh (minced)
- (crushed) 2 cloves garlic
- 2 tbsps lemon zest
- 1/4 cup Oilve oil
- 1 tbsp pepper (freshly ground)
- pinch nutmeg a large
- to taste salt
- 1 tbsps dill Fresh (minced)
- 2 tablespoons lemon juice (fresh)
Ingredients
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- Preheat the oven to 190 degrees C ( about 375 F).
- Line a baking sheet with parchment paper and grease the same lightly.
- Mix together the breadcrumbs, grated parmesan, fresh and minced thyme and parsley, crushed garlic, nutmeg and half the lemon zest.
- Add salt sparingly and taste for salt, as the cheese is already salted. Add half the ground pepper and mix well.
- Spread the mixture on a plate so it is easy to apply on the sliced squash.
- Cut the Squash into half inch thick, crescent shaped slices. If the squash is evenly rounded, the slices will follow the natural shape and you can cut them out easily.
- Brush the slices of squash on both sides with olive oil and dip each side of each slice into the herbed breadcrumbs and cheese mixture. Let the mixture generously coat each side and gently press down for an even and thick coating.
- Place the baking tray in the oven and roast the squash for 30 minutes or until the slices have cooked through. Gently stick a fork into a slice to check that the squash is cooked well and is tender.
- Remove from the oven. and transfer the slices to a broad serving dish or plate.
- Sprinkle dill, salt and pepper to taste and lemon juice, as well as the reserved lemon zest, on the squash wedges, and serve hot.
Notes: Pick an evenly shaped Squash or Pumpkin, with a bright orange skin to give a colourful look to the Baked Squash
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