Persian squash & pistachio roast | Vegetable recipes | Jamie magazine (2024)

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Persian squash & pistachio roast

Served with lightly spiced tomato sauce

  • Gluten-freegf
  • Vegetarianv

Persian squash & pistachio roast | Vegetable recipes | Jamie magazine (1)

Served with lightly spiced tomato sauce

“The brash, punchy flavours of Persian cooking lend themselves perfectly to veggie-based dishes – and to Christmas. ”

Serves 6 to 8

Cooks In1 hour 55 minutes

DifficultyShowing off

Jamie MagazineVegetablesChristmasDinner PartyMains

Nutrition per serving
  • Calories 522 26%

  • Fat 32.6g 47%

  • Saturates 7.8g 39%

  • Sugars 22.3g 25%

  • Salt 1.5g 25%

  • Protein 19.6g 39%

  • Carbs 41g 16%

  • Fibre 5.5g -

Of an adult's reference intake

Persian squash & pistachio roast | Vegetable recipes | Jamie magazine (2)

Recipe From

Jamie Magazine

By Anna Jones

Tap For Method

Ingredients

  • 400 g squash
  • olive oil
  • 1 red onion
  • 2 cloves of garlic
  • 50 g dried apricots
  • 50 g sour cherries or cranberries
  • 2 tesapoons cumin seeds
  • 2 teaspoons coriander seeds
  • 1 lemon
  • 1 bunch of fresh coriander , (15g)
  • 200 g tinned or vacuum-packed chestnuts
  • ½ teaspoon ground turmeric
  • 1 teaspoon ground cinnamon
  • 100 g shelled pistachios
  • 100 g almonds
  • 100 g cooked quinoa or brown rice
  • 2 medium free-range eggs , (or to make it vegan, 2 tablespoons of chia seeds mixed with 6 tablespoons of water and left to soak)
  • 1 pomegranate
  • TOMATO SAUCE
  • 2 cloves of garlic
  • 1 small onion
  • 2 fresh red chillies
  • 1 stick of cinnamon
  • ½ a bunch of fresh thyme
  • 1 pinch of turmeric
  • 2 x 400 g tins of quality plum tomatoes
  • 1 tablespoon balsamic vinegar
  • FETA
  • 200 g feta cheese , optional
  • 1 lemon , optional
  • 1 teaspoon coriander seeds , optional

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Persian squash & pistachio roast | Vegetable recipes | Jamie magazine (3)

Recipe From

Jamie Magazine

By Anna Jones

Tap For Ingredients

Method

  1. Preheat the oven to 180°C/350°F/gas 4. Grease a 24cm loose-bottomed tart tin with a little olive oil.
  2. Peel, deseed and chop the squash into 1cm chunks, then toss onto a baking tray with a drizzle of oil and sea salt and black pepper, and roast for 20 to 25 minutes.
  3. Peel and roughly chop the onion and garlic, and roughly chop the apricots and cranberries. Bash the cumin and coriander seeds, and zest the lemon. Pick and roughly chop the coriander, then roughly chop the chestnuts.
  4. In a frying pan over a medium heat, cook the onion in a little oil for 10 minutes or until soft and sweet. Add the garlic and cook for another minute or so, until beginning to soften, then add all the spices and a little more oil. Cook for a couple more minutes, until it’s all smelling great. Remove from the heat and set aside.
  5. Blitz the pistachios and almonds until they’re ground to a coarse powder with a little texture. Tip into a bowl with the quinoa or rice and dried fruit, then add the lemon zest, coriander and chestnuts. Beat and stir in the eggs (or chia seed mix) and the onion.
  6. Take the squash out of the oven and mash half of it with the back of a fork, leaving the other half in chunks, then stir this into the mixture too.
  7. Pile the lot into the prepared tin and press down to flatten. Cook in the oven for 45 to 50 minutes, or until set.
  8. While it’s cooking, make the tomato sauce. Peel and chop the garlic and onion. Place a large saucepan over a medium heat. Prick the chillies and add to the pan with a little oil, the cinnamon stick, sprigs of thyme, garlic, onion and turmeric.
  9. Cook for a minute or two, then add the plum tomatoes. Fill the tin with water and pour that in too, stirring to break up the tomatoes. Season with salt, stir through the balsamic vinegar and bring to the boil. Reduce the heat and simmer for 20 minutes.
  10. If using the feta, place it in a bowl, zest over the lemon, add the coriander seeds, some black pepper and a good drizzle of oil and leave it to marinate.
  11. Once the sauce is thick and glossy, pick out the chilli, cinnamon and thyme. Set aside.
  12. Take the nut roast out of the oven, then carefully remove it from the tin and place it on a serving platter.
  13. Scatter the loaf with the feta (if using), and the pomegranate seeds. Serve with the sauce in a side bowl.

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Persian squash & pistachio roast | Vegetable recipes | Jamie magazine (10)

Recipe From

Jamie Magazine

By Anna Jones

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© 2024 Jamie Oliver Enterprises Limited

© 2024 Jamie Oliver Enterprises Limited

Persian squash & pistachio roast | Vegetable recipes | Jamie magazine (2024)

FAQs

How does Jamie Oliver roast butternut squash? ›

Place the squash in one layer in a roasting tray and season lightly with salt and pepper. Sprinkle over the seeds, cover tightly with tin foil and bake for 30 minutes, or until the skin of the squash is soft, then remove the foil and cook for another 10 minutes until the squash is golden and crisp.

Do you have to peel butternut squash? ›

Can You Eat Butternut Squash Skin? It's important to note that while many people choose to remove butternut squash skin (and this is best practice for soup making, where you want smooth results), you can 100% eat roasted butternut squash skin. Slice butternut squash into crescents and roast it with the skin on.

How does Gordon Ramsay cook butternut squash? ›

In a large bowl mix the cubed squash, garlic cloves and ginger with 2 tablespoons of olive oil and 1 tablespoon of the spice mix. Season with salt and pepper and scatter in a single layer in a roasting tray. Place in the preheated oven and cook for 30 minutes until tender all the way through.

Can you leave the skin on butternut squash when roasting? ›

You can either roast butternut squash in its skin, halved, or cut into wedges. It can be served stuffed as a stunning main, as a simple side dish, stirred into risottos, pasta or salads, or blitzed into a soup. By peeling and dicing, the cubes of squash will become more caramelised, with plenty of texture.

Can dogs eat squash? ›

If you're looking for a tasty, low-calorie addition to your dog's diet, you're in luck: Dogs can eat squash safely. In fact, this garden staple has many potential benefits when prepared correctly and given in moderation.

Can you eat butternut squash raw? ›

Skip eating most hard-skinned squash raw. "Hard skinned squash is difficult to eat raw," Marz says. "They are usually much larger in size, have a harder flesh, and are much more fibrous." Examples of hard-skinned squash that should not be eaten raw include: pumpkins, delicate, butternut, Hubbard, and acorn.

Why is my roasted butternut squash soggy? ›

There could be a few reasons why your roasted butternut squash is turning out soggy: Overcrowding: If you overcrowd the baking sheet with butternut squash pieces, they will release more moisture and steam, making it difficult for them to roast properly.

Is there a difference between roasting and baking squash? ›

Most recipes say to either bake or roast butternut squash—but what's the difference? While both cooking methods will turn the tough, raw gourd into a soft, sweet ingredient, roasting butternut squash is the more common process for achieving browned, crispy edges and a creamy interior.

How do you know when butternut squash is done roasting? ›

Butternut squash, cut into 1-inch cubes, should be perfectly roasted after about 25 to 35 minutes in an oven heated to 400 degrees F. When it's done, the squash should be lightly browned and easily pierced with a fork.

Why is my roasted butternut squash watery? ›

The key to avoiding watery butternut squash is to roast it rather than steam it. Steaming butternut squash causes the vegetable to absorb more water and doesn't impart much flavor. Roasting the squash prevents this and caramelizes the vegetable's natural sugars, adding another layer of flavor to your dish.

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