MenuMenu

  1. Home
  2. saturday kitchen recipe
  3. Roast squash and smoked almond parcels

Roast squash and smoked almond parcels

Preparation time
overnight

Cooking time
30 mins to 1 hour

Serves
Serves 4

Dietary
Vegetarian

By Ollie Dabbous
From Saturday Kitchen

Ingredients

For the coconut labne

  • 1kg/2lb 4oz coconut yoghurt

For the filling

  • 500g/1lb 2oz butternut squash, peeled and cut into 4cm/1½in pieces
  • 1 red onion, cut into segments
  • 2 tbsp olive oil
  • pinch salt
  • 150g/5½oz smoked almonds, chopped into small pieces in a blender
  • 300g/10½oz hummus
  • 1 garlic clove, grated on a microplane
  • 1 tbsp muscovado sugar
  • 5 sage leaves
  • salt and freshly ground black pepper

For the parcels

  • 4 sheets bric pastry
  • 50g/1¾oz feta, drained and crumbled
  • 4 handfuls chopped fresh herbs, such as basil, purple basil, fennel fronds or flatleaf parsley
  • 2 free-range egg whites

For the spiced lentils

  • 250g/9oz dried puy lentils
  • 4 garlic cloves, grated
  • 1 thumb-sized piece fresh root ginger, peeled and grated
  • 1 cinnamon stick
  • pinch cayenne pepper
  • pinch garam masala
  • 50g/1¾oz tomato purée
  • 400ml tin coconut milk
  • 5 tbsp extra virgin rapeseed oil
  • 1 tsp salt
  • 1 tsp sugar
  • salt and freshly ground black pepper

To serve

  • 8 fresh coriander sprigs, roughly picked
  • 2 tbsp rose harissa
  • 2 limes, each cut into 3 wedges
  • crushed ice

Method

  1. To make the coconut labne, line a sieve with a muslin and add the yoghurt. Leave to drain over a bowl in the fridge for at least 2 hours or overnight until firm and creamy.

  2. To make the filling, preheat the oven to 180C/160C Fan/Gas 4. Mix the squash, onion, oil and salt together on a baking tray and roast for 25 minutes or until tender, then leave to cool to room temperature. Leave the oven on. Mix the smoked almonds, hummus, garlic, sugar and sage together in a large bowl and stir in the squash mixture. Season with salt and pepper.

  3. To make the parcels, line a large baking tray with baking paper. Lay out a sheet of pastry then spoon approximately 2–3 tablespoons of the filling on the right-hand side of the pastry sheet (not too much or it will be hard to close and leaving space around the edges). Scatter some cheese on top and then scatter over some herbs. Brush the outside border of the pastry with the egg white and then fold over the left-hand side of the pastry sheet and press down to seal. Repeat with the other pastry sheets and bake the parcels on the tray for 10–15 minutes until golden and crispy.

  4. To make the lentils, place the lentils and 500ml/18fl oz water in a large saucepan and bring to a simmer. Cook for 10 minutes, then add the remaining ingredients and simmer for another 30 minutes until tender and thickened. Season with salt and pepper.

  5. To serve, place the lentils in a bowl topped with the coriander. Drizzle the coconut labne with rose harissa and serve in another bowl. Serve the

scroll to top