By Richard Amey, Sarum College Catering Manager, 28 March 2020
Ingredients
The squash
- 1 butternut squash, peeled and cut in half through the middle where the wide base begins to narrow
- 1T English mustard
- 1T honey
- 1T soy sauce
- 1T water
The topping
- Juice of 1/2 lemon
- 2T Branston pickle
- 1T Jerk seasoning (or whatever is to hand: chili powder, cinnamon, garlic and nutmeg for example)
Sides
- whole iceberg lettuce
- 1T olive oil mixed with a couple drops of cider vinegar
- one onion
- one clove of garlic, crushed
- 200g quinoa
- veg stock to cover
Cashew cream
- 50g cashews, soaked in milk of your choice
- squeeze of lemon juice
- salt and pepper
Cut the butternut squash base half into 1 inch rounds. (Save the narrower half for another dish)
Score the squash rounds with a sharp knife in a criss cross pattern half an inch into each. Mix the mustard, honey and soy sauce and rub into each one. Microwave with the 1T water for 10 mins until soft. Make the topping with lemon juice Branson pickle and jerk seasoning then bake for 12 mins in 180 oven on a baking tray. Cover with foil.
Cut iceberg lettuce into quarters. Brush with olive oil and cider vinegar mix. Charred on the cut side of each one and fry on a very hot dry frying pan (unless you happen to have a blow torch – in which case use that)
Finely dice 1 onion and crush one clove of garlic. Fry in some olive oil until soft then add 200 grs of quinoa (the tricolour variety adds lovely colour to the plate). Add veg stock and simmer for about 10 mins.
For the cashew cream, soak cashews in soya, oat or almond milk. Simmer at low heat in the liquid with salt pepper and a drop of lemon juice. Blitz in a blender until smooth and add some more milk if needed for a smooth mayonnaise-like texture.
Bon appetit! More information about our catering services here