Centre Stage Roast Butternut Squash with Cranberries, Smoked Burrata, Hazelnut Sage Pesto and Crispy Sage
This recipe was written in collaboration with Waitrose & Partners as part of their #christmasatwaitrose recipe series.
I call this a centre stage dish because it really can hold up as star of the show. I love placing vegetables at the heart of the table and for anyone perhaps trying to eat a little less meat this Christmas it makes for a wonderful main course. I love the festive colours of this dish and it never fails to get me into the Christmas mood. Zippy cranberries pair beautifully with naturally sweet squash and the sage and hazelnut pesto brings a delicious richness and crunch to the dish.
The crispy sage looks more impressive than it is. It really takes no time at all but if you’re short of time feel free to leave it out. I have a method for making pesto which I swear by. Not quite the traditional Italian method of making it by hand with a pestle and mortar but a step above simply bunging it in a food processor. I like to whizz my herbs and nuts in the processor and then add the oil slowly - stirring with a spoon. I find it creates a more dynamic flavour where you can really capture the hazelnut, herb and lemon. Use good extra virgin olive oil for this if you can as it makes all the difference. Any leftover pesto can be stored in a jar and saved for a weekday pasta dish or spread on toast.
Ingredients
Serves 6-8
2 small or 1 large butternut squash
Olive oil
100g fresh cranberries
100g blanched hazelnuts
1 clove of garlic
1 lemon
Salt and pepper
1-2 smoked burrata (you can use traditional burrata too)
Method
Preheat the oven to 200° fan setting.
Chop your squash in half width ways then cut each half again length ways. Scoop out the seedy centre and cut the squash into even sized wedges – about the width of your thumb.
Arrange on two baking trays, drizzle with olive oil and season with salt and pepper. Roast for 25 mins and check. The squash should be soft and slightly charred. If it is not yet leave it to cook a little longer till it is.
Toss your cranberries in a small mixing bowl with a splash of oil. Sprinkle evenly over the squash and return the squash to the oven for a further ten minutes.
Separate the leaves of the sage from the stems (instead of throwing them away keep them for a stock or add to boiling pasta water for a herby touch). Take about a fifth of the leaves and keep aside.
Roughly chop the remaining leaves and add them to a food processor. Add the hazelnuts, garlic, a good pinch of salt and the zest and juice of your lemon. Pulse until well broken down with a texture similar to bread crumbs. (If you prefer a thinner pesto pulse for longer and add a couple of tablespoons of olive oil to help it combine).
Transfer the pulsed herb, but mix to the bowl that held the cranberries and slowly add olive oil stirring as you do until you have a spoonable pesto. Taste to season adding more lemon, salt or olive oil as necessary.
To make the crispy sage first prepare a plate with two sheets of kitchen towel to drain the oil.
Then fill a small saucepan with about a fingerprints height worth of olive oil. Bring it to heat slowly and test it by dropping a little torn leaf in. It should sizzle right away.
When the oil is hot enough drop in your remaining sage leaves and leave them for just 10 seconds. Remove using a fork or slotted spoon and transfer to your paper towel lined plates. Sprinkle with flakey sea salt immediately.
To serve arrange your roasted squash and cranberries on a serving plate. Tear over the burrata and spoon over the pesto liberally. Finish by scattering or placing the crispy sage leaves on top and enjoy.