Recipe by Clare Mcelhatton.
Follow theparchedpea on instagram for more recipes
This easy recipe works with any pumpkin or winter squash. I used Queensland Blue, which has a mild, sweet flavour. This bake is good served with a roast dinner, a salad or even with a fry up.
Pumpkin/Squash flesh around 150g
Sage leaves, around 8
100mls white wine or lemon juice or vinegar
3 x garlic cloves
Olive oil or butter
Optional: onions, leeks, blue cheese, feta, thyme, rosemary, spices
Slice the squash thinly using a sharp knife, a food processor, mandolin or slicing side of a cheese grater. The shapes will probably vary a lot and not be uniform, this is fine! Keep the best pieces for the top layer.
Finely shred the sage leaves and thinly slice the garlic
If using white wine, add this to a saucepan and cook of the alcohol
In a lightly oiled baking dish (any size/shape is fine), place the squash in flat layers. Add sage, black pepper and garlic to each layer
Add the neatest pieces of squash to the top layer
Add the stock and wine (if using) or a little lemon or vinegar for acidity
Drizzle the whole tray with olive or vegetable oil or melted butter (around 40g of any)
Cover with tin foil or baking paper and weigh down the squash with another baking dish or ovenproof bowl. This will stop the edges of the squash curling up
Put in an oven at 200°C for around 20minutes. The time will depend on the depth of the baking dish used.
When the squash has softened slightly, remove the foil/baking paper and weight. Bake uncovered for another 5-10 minutes or until the top has browned slightly.
Optional extras: -add sliced onion or leek to the layers of squash -add warming spices to the stock such as cumin or paprika -crumble blue cheese or feta in each layer of the bake -use thyme or rosemary instead or as well as the sage