Tuesday, August 02, 2005

Roasted Butternut Squash and Feta Cheese Ravioli filling

(Adapted from a Jamie Oliver recipe)

1 butternut squash
2 teaspoons of coriander seeds
2 teaspoons of dried oregano
Half a teaspoon of fennel seeds
2 dried red chillis
1 teaspoon of salt
1 teaspoon of ground pepper
2 cloves of garlic
A good glug of olive oil
1 pack of feta cheese

Pre heat the oven to 200c
1] Cut the squash in half. The skin is very tough so be very careful. Use your biggest bastard knife, push the point in at 90 degees to the beast and halve it. Think like you are doing the steak-into-the-vampires-heart kind of thing. Now cut the halves into quarters. Put the eight pieces into a baking tray while you make the spice rub.

2] Put all the herbs and spices in a pestle and motar, except the garlic, and mash the hell out of them. Now juice the garlic into the mix, or slice the garlic and mash it in, up to you. If you have a big bowl to mash in, mix in the olive oil, otherwise scrape out the spices to larger bowl. You need to get your hand in to mix it around so you can massage the paste all over the squash pieces.

3] After you have coated the squash, put them in the oven for 30 minutes, or until the squash has started to get a brown crispy look to its edges.

4] The squash should be nice and soft now. Use a big spoon or knife to strip the flesh from the skin. This is bit fiddly, but worth it to get a smoother texture.

5] Pile all the flesh into bowl and let it cool for a while.

6] Cube, or roughly break up the feta cheese and mash it into the squash. You don't want a puree here, leave some texture.

7] Cover and chill it in the fridge. Overnight seems to do it no harm.

Use to fill ravioli, medium size ones are good.

If any mix is left over it is really yummy spread on good rustic wholemeal toast for breakfast.

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