Smoky squash shakshuka
FREE TO READ More cosy pumpkin recipes for bonfire night and beyond. Plus, a crusty baguette recipe to serve alongside.
It was Pumpkin Day last week
(Catch up here if you missed it). Which means my apparently unquenchable desire for roast onions has been joined by another roasting obsession – squash. Still, the two are happy bedfellows, so only good can come of this particular addiction.
Ways with roast squash and onions
Below you’ll find both harvests roasted and used to make smoky baked eggs: a recipe which I think must be served with sparklers, gloved fingers and clothes that smell of bonfires.
But you might also like to try the latest recipe I have created for Dalefoot Composts which features roast squash mashed into a sort of hummus and served with flatbreads, fried apples, hazelnuts and crispy sage.
And if you haven’t already, do cultivate your roast onion dependency with my recent roast onion dip and last year’s roast onion and cheesy marmite beans. Then follow that up with roast pumpkin, sage and quince salad or roast squash soup with gremolata for more roast pumpkin loveliness.
Serve with crusty bread for mopping
Any and all of these recipes will only be made more joyful with the addition of a good baguette. So, I’m very happy to share a recipe for just that from my recent trip to The School of Artisan Food (more on that here.) Thanks to the team there for allowing me to include it here:
But enough.
I’m going cold turkey on roast onions and roast squash. Next week we move on to the brassica bounty. And get excited about our trip to France next June. Don’t forget you’re invited to this 4-night food and photography break too, so do come along to next week’s Zoom Q&A on Monday 4th Nov 6:30pm (UK time) if you’d like to hear more.
Smoky Squash Shakshuka
These Bold Bean baked beans are a shortcut to so much smoky flavour but you could always lace a tin of good quality baked beans with some chipotle paste as an alternative. A few pieces of crumbled and fried chorizo would be nice here too. Serve around a bonfire with a hunk of bread for mopping up.
Serves 2
1 red onion, peeled and cut into quarters
1 small squash (approx. 500g prepared weight), peeled, de-seeded and cut into wedges
200g chestnut mushrooms, whole
½ tsp garlic granules
1 tsp oregano
1 tbsp extra virgin olive oil
325g jar Bold Bean smoky chilli baked beans
4 eggs
1 tbsp chopped parsley
30g feta
Preheat the oven to 200C. Toss the onion, squash and mushrooms in the garlic granules, oregano, a generous pinch of salt and the olive oil, then arrange in a single layer in a large roasting tin and roast for 40 minutes.
Warm the beans in a wide, shallow casserole dish (for which you have a lid) set over a low heat. Spoon the roasted vegetables into the beans and gently fold everything together.
Make four divots in the stew and break an egg into each. Cover with a lid and return to the oven (still set at 200C) for 10-12 minutes or until the eggs are just set. Keep a close eye on it, the eggs overcook in seconds.
Sprinkle with parsley and crumbled feta and, with oven-gloved hands, take outside to the bonfire to serve.
This year I was really craving pumpkin season... These recipes look great - just added them to my to do list!