Steamed Delica Squash, Pumpkin Seeds, Rye and Yoghurt

A delicious vegetarian treat

Sven-Hanson Britt, a Masterchef finalist showcased this recipe at one of our recent events. Popular with the guests we thought it was worth sharing. To attend one of our cookery demonstrations, just register your details.

SERVES: 4

COOKING TIME: 20 minutes

DIFFICULTY: easy peasy

Sven.jpg
 

Ingredients

  • ½ Delica Squash

  • 3 - 4 thick slices of rye bread

  • 50g salted butter

  • 3 tbsp rapeseed oil 2 cloves of garlic

  • Sprig of rosemary

  • 1tsp smoked sea salt

  • Freshly ground black pepper

  • 100ml Pumpkin seed Oil

  • 100g Pumpkin seeds

  • 100g ‘The Collective - Straight Up’ natural yogurt Basil cress (optional)

 

Method

  1. Peel the squash, scoop out the centre and cut into wedges, roughly 2cm at the thickest part.

  2. Place on a perforated steam tray and steam at 100 °C for 8 minutes in the Miele Steam Oven.

  3. Pull the rye bread into rough large croutons.  

  4. Heat the oil and butter in a large frying pan.  Add the bread, whole garlic cloves and rosemary and cook until crispy.  Drain on kitchen paper.

  5. Heat the pumpkin seed oil in a small frying pan and add the seeds.  As they start to pop and split, remove from the heat.

  6. To assemble the dish:  Spoon a small amount of the yogurt onto the plate.  

  7. Top with a little of the pumpkin seeds and oil.  Add a wedge of the squash and season with the smoked salt and pepper.  Garnish with the crouton and basil cress (if using).