Greek
Members
Greek
Black Bean Mash in garlic and yoghurt
This Greek Mash leans on garlic and yoghurt to do the heavy lifting. We braise the Black Bean...
Greek · Breakfast
Charcoal-grilled Squash Scramble with olive and caper
Weeknight-friendly Squash Scramble with the olive and caper 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 olive and caper 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 grill until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the red wine vinegar and the rest of the olive and caper flavours, letting them cook out for a minute until fragrant.
Add the red onion along with a splash of stock or water, then cook briskly 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.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
More from Greek
You might also cook
Greek
Members
Greek
Greek
Feta and dill Halloumi Flatbread
Our tested Stir-Fried Halloumi Flatbread: island, generous, and balanced with feta and dill....
Greek
Members
Greek
Greek Prawn Flatbread
The kind of Greek plate you make on repeat. olive and caper, a proper slow-cook, and a finish...
Greek
Members
Greek
Roasted Chicken Thigh Pancakes
This Greek Pancakes leans on honey and walnut to do the heavy lifting. We roast the Chicken...