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Garlic and yoghurt Mushroom Tabbouleh
Weeknight-friendly Mushroom Tabbouleh with the garlic and yoghurt we come back to again and...
Greek · Dessert
Charcoal-grilled Squash Pudding with lemon and oregano
Weeknight-friendly Squash Pudding with the lemon and oregano we come back to again and again. Big flavour, short shopping list.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the lemon and oregano elements, and pat the squash dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the butternut squash and braise until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the feta and the rest of the lemon and oregano flavours, letting them cook out for a minute until fragrant.
Add the carrots along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the topping and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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