Recipe provided by Mark Hix
500g butternut squash peeled, seeded and roughly chopped
100ml vegetable stock
80-100ml rapeseed oil
salt and freshly ground black pepper
1 medium red chilli, halved, seeded and finely chopped
100-120g goats curd or labneh
Flat bread to serve
Pre heat the oven to 200ºc/Gas mark 6.
Toss the squash in half of the rapeseed oil, season and cook in a tray in the oven covered for around 30 minutes or until tender but not coloured. Meanwhile put the walnuts on a tray with a little oil and roast in the oven for 10-12 minutes. Mix the chilli with a tablespoon or so of rapeseed oil.
Leave to cool for a short while and then blend in a liquidiser adding the rest of the oil and some of the vegetable stock as required until you reach a smooth almost hummus like consistency so you may not need all of the stock.
To serve : spoon the squash onto individual or one large serving plate, spoon the goats curd on top, scatter over the walnuts and spoon on the chilli.
More delicious recipes from Mark Hix can be found in: The Collection by Mark Hix, Hardie Grant Publishing. Photo by Matt Austin.