Butternut squash is one of my favourite ingredients to cook with, as it livens up most meals and is almost impossible to get wrong (unless you burn it to a crisp).
This uplifting power food is also packed full of Vitamins A and C, so it’s good for your skin, vision and warding off winter colds. I can’t get enough of it and am always looking for new ways to serve it.
Of course, butternut squash needs some seasoning to enhance its naturally delicious flavours, so when Schwartz asked what I love to eat at the moment, I just had to share this yummy, wholesome recipe.
One of my new favourite warm salads is Roasted butternut squash with freekeh, ricotta, toasted sunflower seeds, oregano and pomegranate dressing. It’s quick, simple, healthy and very filling – perfect for a tasty lunch or as part of a main meal.
How to make it (recipe serves two):
Half a butternut squash
200g freekeh
320ml stock
4-5 tablespoons of fresh ricotta
Handful of sunflower seeds
1 tablespoon of pomegranate molasses
2 tablespoons of olive oil
Schwartz oregano to taste
Sea salt flakes and freshly ground black pepper to season
– Preheat oven to 210C
– Soak 200g of freekeh in cold water for 5 minutes, then rinse in cold water and drain well. Add the freekeh to 320ml of vegetable or chicken stock, bring to the boil and simmer for 20 minutes, until the water is absorbed.
– Cut half a butternut squash into thin wedges and place on a baking tray. Drizzle with olive oil and season with aromatic dried oregano, sea salt flakes and ground black pepper. Cook for 30 minutes, turning occasionally.
– Toast sunflower seeds in a frying pan on a high heat (no oil needed) until brown.
– Leave the freekeh for five minutes before serving. Layer the butternut squash on top of the freekeh, add fresh ricotta to taste and sprinkle over toasted sunflower seeds and dried oregano. Mix a tablespoon of pomegranate molasses and a teaspoon of olive oil and drizzle over each dish.
The earthy flavours of the freekeh are lifted and perfectly complimented by the sunny, sweet butternut squash, creamy ricotta, nutty seeds and tart pomegranate dressing. I love this marriage of different tastes and textures and find it a slow-burner that keeps me full until my next meal. Try it and customise it to your own preferences – green lentils, sweet potato or grilled halloumi would also make a fantastic warm salad.
* Cooking hack: If you’re short on time/patience/confidence, use a pre-cooked sachet of freekeh to get the right springy consistency. I’ve tried both cooking methods and am happy to sometimes go for the quicker option since it doesn’t contain any preservatives, artificial colours or flavours and is just as nourishing.
This post was written in collaboration with Schwartz
Photos by Chérie City
