LOCAL CHEF RYAN BROKENBROW'S RECIPE
Chilli Roasted Squash Bruschetta
This is such a simple and satisfying recipe, the salty cheese, sweet honey and chilli heat are a great combination! Delicious as a light lunch, simply serve with dressed leaves.
Ingredients
- 1 x Butternutsquash
- 200g x Blue Cheese
- I use Exmoor Blue, but Stilton or Gorgonzola will also work well
- 10g x Chilli Flakes
- 5 x Garlic Cloves, crushed
- 100g x Walnut Halves
- 2 tbsp x Honey
- 1 x Lemon
- 1 x Small Bunch Sage
- Sliced Focaccia, toasted
- Seasoning
- Olive Oil
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Heat the oven 200C/180C Fan/gas mark 6.
Roughly dice the butternut squash into approximately 2cm cubes, it doesn’t have to be exact. Also, the squash doesn’t have to be peeled, just deseeded. I find the skin gives it a bit more texture, but you can peel it if you prefer. Put in a roasting tray with the chilli flakes, 4 crushed garlic cloves, the stalks of the sage but not the leaves, salt, pepper and olive oil and give it a good mix. Roast for 25-35 minutes or until tender.
Break up the blue cheese into little pieces.
Toast the walnut halves in a dry frying pan for a few minutes until brown.
Make a honey dressing by mixing the honey, lemon, olive oil and seasoning together. Take the squash out of the oven and leave for 5 minutes. Strain any excess cooking juices into the honey dressing. If you like, you can roast the squash off the day before and just warm it back up for a few minutes in the oven when needed.
Slice the focaccia, rub it with olive oil and garlic and grill or toast for a couple of minutes on each side.
Mix the squash, blue cheese, walnuts, dressing and a few sage leaves together and place on top of the focaccia – so simple but so satisfying: Salty cheese, sweet honey and chilli heat are a great combo!
