Spiced autumnal squash

Spiced autumnal squash

Cosy up with kuri squash for this nutty, flavourful dish to spice up the season. Straight from the kitchen of Apricity in Mayfair, the chef herself has sent us options for plating over lentils or popping in even more vibrant flavour with zhoug and Bombay mix.

Chantelle Nicholson is a truly inspiring figure in the food world. As a winner of the Michelin Star Green Award with her previous restaurant, Tredwells, through to her current zero-waste restaurant, Apricity, she is telling an important story around food production and efficiency.

This is why we are so excited to have them using our EVOO on the menu! And when we saw this particular dish come across our feed, we just had to reach out to their talented Head Chef Eve Seemann to get a breakdown of all this autumnal deliciousness.

Here are the ingredients you'll need:

Serves 2

  • 1 kuri squash
  • 2 tbsp table salt
  • 2 tbsp brown sugar (muscovado if you have it)
  • 1 tbsp ground fennel seeds
  • 2 tbsp mustard powder
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 2 tbsp smoked paprika
  • 50 grams of plant-based butter
  • Citizens of Soil extra virgin olive oil
  • Salt to taste

Here's the method:

  • Peel and seed one squash and cut into nice chunky wedges.
  • Mix all of the other ingredients here together. Bind with the butter and spread by massaging thoroughly onto the wedges.
  • Place on a roasting tray and pop in the oven for 15 minutes at 190C. Check that they are nice and cooked all the way through before taking them out. They should be golden, a little crispy around the edges, and soft in the middle.
  • Apricity serves the wedges over simply cooked lentils, which you can make more delicious by cooking them in any vegetable stock you have on hand. 

Ways to jazz it up:

  • Adding some fresh Zhoug (herby Middle Eastern sauce) makes the whole dish sing! Recipe below.
    • To add another layer of texture and taste to your meal, you can top everything with some Bombay Mix. Loud satisfying crunch guaranteed!
    • If you would like to follow Chantelle’s zero-waste approach you can toast the skins and seeds of the squash rather then throw them away. Serve them with your wedges or simply store as a snack!

     

    Cheeky EXTRA recipe—Fresh Zhoug:

    You can make it by blending the ingredients below until you reach a pesto-like consistency.

    • 1/2 bunch of coriander, 1/2 bunch of parsley
    • 1 green chilli, roughly chopped
    • ½ teaspoon toasted cumin seeds
    • 2 cardamom pod, seeds only
    • 2 garlic cloves, crushed
    • 15 grams of Citizens of Soil extra virgin olive oil
    • 10 grams of water
    • Salt to taste

     

    Are you making this? Share with your fellow citizens. Tag us in your photos on Instagram at @CitizensofSoil.

    Join the Olive Oil Club

    We travel the world to seek out remarkable independent producers, sourcing some of the best olive oils out there. For a revolving selection of exclusive, small batch EVOOs...
    SHOP NOW

    You may also like...

    Overnight oats

    With over 30g protein and 10g fibre per serving from nuts, seeds, and LØUCO’s ‘Nourish’ daily protein blend, plus powerful anti-oxidants from extra virgin olive oil, this overnight oats recipe will keep you nourished throughout the morning.  This recipe comes together in less than 10 minutes (not including refrigeration) and makes four portions that can be kept in the fridge for up to five days, helping make those mornings stress-free.  For a breakfast that is as delicious as it is nutritiou...


    Rainbow kale salad

    Bring vibrancy back to winter days. Continue your new year’s resOILutions and keep those healthy habits going this February with this nutrient-packed recipe. Full of antioxidants from the olive oil, over 11 different plants, and meal-prep friendly—this seasonal salad ticks all the boxes.  For the perfect pairing this recipe works beautifully with our new Club oil from Marina, pouring now.  Here's the method: Serves 4 Wash your kale, remove it from the stem, and then slice. Finely slice...


    What can EVOO and protein do for women?

    Businesses built by women, which support women. Our founder Sarah sits down with LØUCO co-founder, Jo.  Dr Jo Mennie is a woman’s health doctor with over 15 years experience in medicine and research. We met Jo during our business accelerator programme and were thrilled to have the opportunity to pick her brains on women’s health, particularly around her knowledge of EVOO and its benefits. Plus, we got to hear more about her new business, LØUCO—the only protein powder approved for pregnancy—...


    Follow us on instagram

    x