A Crown of Squash

One of my discoveries in Borough Market today was a new kind of squash. Not new as in, never before seen by human eyes (as far as I’m aware), but new to me. I don’t even know what kind of squash it is, but it’s small, round, and the kind of orange that you’d want to pull out of your paintbox and colour your hair with. If anyone thinks they can identify it by that description then please do let me know so I can buy another one…

I figured something so glorious and bright deserved a bit of a royal welcome, so I cut it into rings and placed it on a superfood throne

My brother Ollie was particularly appreciative (see http://blog.olliepalmer.com/my-sister-is-an-amazing-cook). A mixture of warm and spicy coconut flavours baked into the squash added a real depth and surprise of flavour. Together with the splash of colour, the vitamin-packed goodness and the amazing contrast of crunchy, soft and chewy at the same time, this truly is a feast for kings.

Chili, Cinnamon and Coconut Squash on a Crunchy Superfood Salad

For the Squash:

1 Squash (butternut/ acorn etc…)
Dried Chilli flakes – 1 tablespoon
Desicated coconut - 3 tablespoons
Cinnamon – 1 tablespoon
Chili/olive oil – A drizzle
Apple Cider Vinegar – A splash
Rock salt – 1 Teaspoon

For the Salad:

Pak Choi – 1 handful
Spinach – 1 handful
Cucumber – about an inch
Fennel – 2 thumbs worth
Mixed bean sprouts – about a handful
Seed + Nut mix (I used Pine nuts, sunflower, pumpkin, sesame and poppy seeds, plus a few big fat almonds) – about a handful,

For the Dressing:

Apple cider vinegar
Rock Salt
Chili/olive oil
Squeeze of lime

Method:

Preheat oven to 200°C.

Depulp the squash and cut into horizontal rings – skin and all.Lay the squash out on the pan.

Drizzle over a little oil (enough to keep it moist, but not so they’re swimming), and sprinkle over some of the rock salt, cinnamon and coconut. Turn them over and coat the other side similarly. Stick them in the oven for about 30 minutes.

By the time they come out they should be soft all the way through, preferably slightly crunchy around the edges with soft, chewy skin.

Meanwhile, prepare the salad. Slice the pak choi and spinach into fine shreds. Add cubed cucumber and finely chopped fennel. Mix it all together with a splash of apple cider vinegar and a drizzle of oil.

Top the salad with the beansprouts and toasted seeds. Add the hot squash rings and finish off with one more slug of chili oil and lime.