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Greek
Mushroom Tart in feta and dill
A charcoal-grilled take on Mushroom Tart, built on feta and dill and finished the way we like...
Greek · Main
Steamed Squash Ragu
A sun-drenched take on Squash Ragu, built on honey and walnut and finished the way we like it. Ready in about 40 min and easily enough for 6 people.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the honey and walnut 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 steam until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the kalamata olives and the rest of the honey and walnut flavours, letting them cook out for a minute until fragrant.
Add the peas 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.
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