Roasted Butternut Squash and crispy Sage With Feta

Ingredients

2 cups butternut squash cubed

1 tablespoon olive oil

salt and pepper to taste

1 tablespoon olive oil

1 tablespoon butter

1 onion sliced

1 clove garlic chopped

1 tablespoon butter

2 handfuls sage leaves

4 Ounces of cubed Feta

Method

Toss the butternut squash with the olive oil and season with salt and pepper then roast

in a preheated 350F oven until tender, about 20 minutes. Meanwhile, heat the oil and melt the butter in a pan. Add the onion and cook on low until caramelized, about 40 minutes. Add the garlic and saute for a few minutes and set aside.6. Melt the butter in a pan and let it brown. Add the sage leaves and saute until crispy, about 2-3 minute. Add everything to the pan and toss in the browned butter to coat and remove from heat when the feta starts to melt.

The perfect Sunday morning brunch, crispy decadent and redolent with sage.


Butternut Squash Latkes with Sage Cream
1/2 butternut squash peeled and grated
4 pring onions chopped
1/4 cup flour


2 large organic eggs, lightly beaten
Large handful of fresh purple sage some whole and some chopped
salt and pepper
6 Tablespoon sour cream





Method
Preheat oven to 425



Combine the butternut squash, spring onions, flour, eggs, 4 chopped sage leaves and the seasoning. Use your hands to form the mixture into balls about the size of a golf ball. Brush a baking tray with olive oil and squash the balls with a spatula. Bake for 20 minutes, then turn over and brown the other side for five minutes.





Serve with sour cream and sage dip. Combine the sour cream and the remaining finely chopped sage, season and serve over the pumpkin latkes

CUMIN BUTTERNUT SQUASH RISOTTO

Butternut squash is for me the quintessential Autumn food, it represents hearty warmth around a warm fire. Pumpkins symbolize halloween but I am British and they mean little to me and although I accept that pumpkins look appetising when raw and their colour is amazing, they actually do not taste all that good. I have been dreaming of a butternut squash risotto for weeks and eventually I came across my first squash of the Winter.

Ingredients
1 kilo of butternut squash
1 teaspoon cumin powder
1 teaspoon saffron threads
1/2 teaspoon paprika
3 tablespoons olive oil
4 tablespoons butter
4 cloves garlic, finely minced
2 shallots, finely minced
3 cups Arborio rice
Fresh vegetable stock
1/2 cup freshly grated parmesan cheese
2 tablespoons dill, chopped
1 teaspoon salt
2 teaspoons Watkins mushroom ketchup
1 teaspoon white pepper, freshly ground
4 teaspoons pumpkin seeds, lightly toasted

Method
Preheat the oven to 400°F.

Peel and dice the butternut squash into largish cubes toss the squash squash in in a bowl with the salt, a tablespoon of olive oil, cumin powder and paprika.Roast for 20 minutes, until slightly browned and softened.

In a mortar and pestle, grind the saffron threads pour over about 1/4 cup of warm water

In a deep saucepan, sauté the minced garlic cloves in the remaining oil until golden. Add 2 tablespoons of butter and the shallots and saute until a pale golden. Add the rice and coat the rice with the butter gently. Add 1 cup of warm stock the mushroom ketchup and the saffron liquid. Stir constantly and add more stock when necessary.


When rice is almost cooked, add the butternut squash, and the rest of the butter. Let it rest for about five minutes. Sprinkle the pumpkin seeds and dill over to serve, serve the parmesan seperately.