For the Saint Agur Blue Crème and tahini dressing:
In a medium-sized bowl, cream the Saint Agur Blue Crème until smooth.
Whisk in the tahini, yoghurt, honey, lemon juice, paprika, salt and pepper.
Taste and adjust the seasoning, if necessary. I told you it was easy!
For the roast butternut squash:
Preheat the oven to 180°C / 160°C fan oven / 350°F / Gas Mark 4.
Spread the pumpkin seeds on a baking tray, toast them in the oven for 7 minutes and then leave them to cool.
Meanwhile chop the squash into quarters and cut away and discard the hard skin and seeds. Place the squash pieces in a roasting tin and toss them with the olive oil, salt and pepper. Roast for 30 minutes and then add the pieces of sausage and continue to roast for a further 10 minutes.
Remove the squash pieces and put them aside.
Now add the chickpeas, quinoa and apricots to the tin and toss them in the roasting juices.
Serve from the roasting tin (or a large serving dish). Before serving, spoon over the Saint Agur-tahini dressing and scatter with the roasted pumpkin seeds, and sprinkle over some smoked paprika.
Seriously fleshy, sweet, nutty and wholesome, the humble butternut squash is also versatile. Every cook should get to know the squash and fall in love with it. Grill it, griddle it, steam it, stuff it, or transform it into a warming soup. Here, the squash is roasted and perfectly complemented by an easy-to-make dressing of Saint Agur Blue Crème and tahini.
For the Saint Agur Blue Crème and tahini dressing:
150g (1 pot) Saint Agur Blue Crème
50g (3 tbsp) tahini
60g (4 tbsp) Greek yoghurt
1 tsp honey
¼ lemon, juice only
2 pinches paprika
1 pinch sea salt
4 turns black pepper
For the roast butternut squash:
3 tbsp pumpkin seeds
1 butternut squash
2 tbsp olive oil
4 pinches sea salt
2 pinches black pepper
100g spicy sausage such as chorizo (or merguez), cut into 1” pieces
1-2 handfuls dried apricots, roughly chopped
1 tin chickpeas, drained
1 pack quinoa mix (pre-cooked)
2 pinches smoked paprika
PRODUCT
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Recipe Method
For the Saint Agur Blue Crème and tahini dressing:
In a medium-sized bowl, cream the Saint Agur Blue Crème until smooth.
Whisk in the tahini, yoghurt, honey, lemon juice, paprika, salt and pepper.
Taste and adjust the seasoning, if necessary. I told you it was easy!
For the roast butternut squash:
Preheat the oven to 180°C / 160°C fan oven / 350°F / Gas Mark 4.
Spread the pumpkin seeds on a baking tray, toast them in the oven for 7 minutes and then leave them to cool.
Meanwhile chop the squash into quarters and cut away and discard the hard skin and seeds. Place the squash pieces in a roasting tin and toss them with the olive oil, salt and pepper. Roast for 30 minutes and then add the pieces of sausage and continue to roast for a further 10 minutes.
Remove the squash pieces and put them aside.
Now add the chickpeas, quinoa and apricots to the tin and toss them in the roasting juices.
Serve from the roasting tin (or a large serving dish). Before serving, spoon over the Saint Agur-tahini dressing and scatter with the roasted pumpkin seeds, and sprinkle over some smoked paprika.
