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Cinnamon roast squash with charred broccolini and tahini
Serves 2 Starters and mains
Ingredients
- 1 butternut squash, cut into chunks
- 80ml olive oil
- 2 cinnamon sticks, broken into 2-3 pieces
- 1 bunch broccolini or purple sprouting broccoli
- 250ml almond-tahini purée
To serve
- 1 handful coriander leaves
- red vein sorrel leaves (optional)
- 1tsp nigella seeds
Method
Preheat the oven to 200C/ 180C F/Gas 6. Spread the squash chunks in a roasting tin, drizzle with half the oil, season with salt, then scatter over the cinnamon. Roast for 30–40 minutes or until the squash is tender and caramelised.
Meanwhile, blanch the broccolini or broccoli in a pan of boiling salted water for 20 seconds, then drain well. Heat a chargrill pan to high, brush the broccolini with the remaining oil and chargrill for 2 minutes on each side until tender.
Transfer the squash to a serving platter, top with the broccolini and drizzle over the almond-tahini purée. Finish with the coriander, red-vein sorrel, if using, and a sprinkle of nigella seeds.
This recipe was taken from the March 2022 issue of Food and Travel. To subscribe, click here.
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