Greek
Greek
Slow-Cooked Beef Broth
Weeknight-friendly Beef Broth with the garlic and yoghurt we come back to again and again. Big...
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.
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