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Roast squash, hazelnut cream and crispy sage

Roast squash, hazelnut cream and crispy sage

Ingredients

1/2 - 1 winter squash - about 800g
10g sage - picked
40g roasted hazelnut
4 dates, pitted and diced
Hazelnut cream
150g roasted hazelnut
230g water
40g olive oil
½ tsp salt
1 tsp coconut sugar
2 tsp dried onion
1.5 tbsp white balsamic vinegar
10g white miso

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Tuscan Extra Rare Olive Oil

A deliciously classic flavour combination of squash, sage, and hazelnut are finished with a good drizzle of Citizens of Soil Tuscan olive oil for a beautifully balanced plate.

This recipe is from Kali (@kalicooking, co-founder of Palm Greens) is such a lovely way to serve squash. Squash, sage and hazelnut are nothing new but a classic combination for a reason. What makes this dish a little different is the hazelnut cream and chopped dates which add an extra creaminess and surprise sweet bites that pair so well with the sweetness from the squash and hazelnut.

Finished with a good drizzle of Citizens of Soil Tuscan EVOO, which works beautifully with the richness of the hazelnut and squash.

Here's the method:

Serves 4-6 as a side

Preheat the oven to 200°C.
If you need to roast hazelnuts, place them in the oven while it heats, but only set the temperature to 165°C initially.
Roast for about 15 minutes, or until they turn a deep golden colour.
Once done, set the hazelnuts aside to cool and increase the oven temperature to 200°C.
Cut the squash into quarters, then slice each quarter into thick slices, about 1 inch thick.
Rub the slices with oil and salt, then place them on a parchment-lined baking tray.
Roast for 20–25 minutes. Roasting time may vary depending on the type of squash—use a skewer or sharp knife to test doneness; it should slide in easily.
While the squash is roasting, prepare the rest of your ingredients.
For the crispy sage: Heat olive oil in a small frying pan over medium heat.
Add the sage leaves in a single layer and fry for 2 minutes, or until crisp.
Transfer to a plate lined with kitchen paper.
Pit and dice the dates, and roughly chop the roasted hazelnuts.
To make the hazelnut cream, simply blend all the ingredients in a blender until very smooth.
When the squash is ready, you’re ready to plate.
Spread the hazelnut cream over your serving plate, and top with the roasted squash, hazelnuts, and dates.
Finish with a good drizzle of Tuscan EVOO and the crispy sage.

A note on squash

Winter squash can vary in size quite significantly, I [Kali] used half of a Crown Prince, I love the dense, meaty texture, but you can use another - my favourites are red kuri, kabocha or delica. I like the keep the skin on mine, in most varieties, it’s edible, it looks great on the plate and is high in nutrients.

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Tuscan Extra Rare Olive Oil

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