Baked butternut squash with macadamia, chilli oil & queso fresco

Baked butternut squash with macadamia, chilli oil & queso fresco

By
From
Breddos Tacos
Serves
4
Photographer
Kris kirkham

Ingredients

Quantity Ingredient
2 small butternut squash, each split in half, seeds removed and scored across the flesh
2 tablespoons rapeseed oil
sea salt
freshly ground black pepper
4 garlic cloves, finely chopped
1 teaspoon cayenne pepper
1 teaspoon chipotle powder
1 teaspoon dried oregano
4 sprigs thyme
4 tablespoons butter
100g see method for ingredients, or feta cheese
100g macadamia nuts, halved, plus extra to serve
8 tostadas
1 tablespoon Ancho chilli oil
50g parmesan shavings
4 tablespoons natural yoghurt
chilli flakes, to serve
small bunch coriander, to serve
1 lime, halved

Method

  1. Preheat your oven to 190°C. Place the squash halves on a large baking tray and drizzle the rapeseed oil all over. Generously season with salt and pepper, then sprinkle the garlic, cayenne, chipotle and oregano all over, including in the cavity of the squash, and place a sprig of thyme on each half. Put a knob of butter into each cavity, with another sprinkle of salt.
  2. Put the tray into the oven and bake for around 20 minutes. Remove from the oven and flip the squash face down, then cook for another 20 minutes, until the pieces have blackened on top and the flesh is tender.
  3. When you’re ready to serve, scatter the squash halves with the queso fresco and macadamias and add a couple of tostadas on the side. Drizzle over the chilli oil, shavings of Parmesan and add a dollop of natural yoghurt and a few chilli flakes. Scatter over some coriander and add a squeeze of lime before serving.
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