Warm butternut squash with almonds and herbs

Warm butternut squash with almonds and herbs

By
From
Scandinavian Comfort Food
Serves
4
Photographer
Columbus Leth

Scandinavian food has taken me around the world as a cook. All the things I eat inspire me, and I like to bring home ideas and adjust recipes to my own traditions, seasons or availability – one of the best ways for cooking to evolve. I had a dish similar to this one in Seoul, Korea, and this is my Scandic autumn version for the time of year when pumpkins start to be harvested.

Ingredients

Quantity Ingredient
1 butternut squash, unpeeled
2 tablespoons extra virgin olive oil
sea salt
freshly ground black pepper
watercress, to decorate

For the herb topping

Quantity Ingredient
2 spring onions
1 green chilli, chopped
3 tablespoons chopped parsley
3 tablespoons chopped mint
1 garlic clove, grated
1-2 tablespoons lemon juice
2 tablespoons butter
100g almonds, roughly chopped

Method

  1. Preheat the oven to 180°C.
  2. Cut the butternut squash in half lengthways, scrape out all the seeds, then cut each squash half into slices from the shorter side. Place on a baking sheet lined with baking parchment, toss with the olive oil and some salt and pepper and bake in the oven for about 15 minutes.
  3. Meanwhile, make the herb topping. Thinly slice the spring onions (scallions). Mix the chilli, chopped herbs, garlic and lemon juice together and set aside. Melt the butter in a frying pan, add the almonds and spring onions and cook until browned. Take off the heat and keep warm.
  4. Transfer the cooked butternut squash slices to a serving dish, stir the herb mixture into the brown buttered almonds and spring onions, then spoon on top of the butternut squash. Finish by decorating with watercress.
Tags:
Scandinavian
Danish
Swedish
comfort food
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