Greek
Greek
Chicken Thigh Bowl in honey and walnut
Weeknight-friendly Chicken Thigh Bowl with the honey and walnut we come back to again and...
Greek · Salad
Pan-Seared Squash Slaw
This Greek Slaw leans on garlic and yoghurt to do the heavy lifting. We sear the Squash for real depth, then bring it together in one pan.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the garlic and yoghurt 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 sear until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the red wine vinegar and the rest of the garlic and yoghurt flavours, letting them cook out for a minute until fragrant.
Add the spinach 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.
Finish with the chopped oregano and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
More from Greek
You might also cook
Greek 
Greek
Greek
Black Bean Stew in garlic and yoghurt
This Greek Stew leans on garlic and yoghurt to do the heavy lifting. We steam the Black Bean...
Greek
Members
Greek
Greek Black Bean Toast
A sun-drenched take on Black Bean Toast, built on feta and dill and finished the way we like...
Greek
Greek
Steamed Chickpea Hotpot
The kind of Greek plate you make on repeat. honey and walnut, a proper steam, and a finish of...