Gut health specialist, Eve Kalinik, has shared her delicious winter spiced squash recipe.
Serves 3-4
INGREDIENTS
2 medium to large squash of your choice (butternut, acorn, pumpkin) (approx.
30g organic butter
1 tablespoon smoked paprika
1 tablespoon ground cumin
1 tablespoon ground cinnamon
100g cavolo nero
60g soft goats cheese
60g pomegranate seeds
2 tablespoons tahini
Juice from one clementine
1 teaspoon garlic infused olive oil
Few sprigs fresh thyme
Sea salt
METHOD
Pre-heat a fan assisted oven to 220C.
Thoroughly wash and possibly scrub the squash keeping the skin on. Cut into wedge type chunks and remove the seeds. Place into a large bowl. Add the smoked paprika, cumin and cinnamon to the bowl and mix to coat the squash evenly. Transfer to a couple of baking trays lined with parchment paper. In a small saucepan melt the butter and drizzle over the squash. Place into the oven and roast for 25-30 mins.
Whilst the squash is cooking prep the cavolo nero by cutting into smaller chunks. Bring to boil a large saucepan of water and add the cavalo nero. Reduce heat and simmer for 4-5 minutes. Remove and drain in a colander and put to one side.
Make the dressing by combining the tahini, clementine juice and the garlic infused olive oil and mixing together until you get a paste. Add filtered water very gradually until you get a thinner dressing consistency. You can adjust this to your preference.
Once the squash are done you can transfer to a big bowl or pot. Add the cooked cavolo nero and pomegranates and mix together. Then place this mixture into individual serving bowls. Divide the goat’s cheese between the bowls, drizzle generously with the tahini dressing and finish with some fresh thyme leaves.
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