Autumn calls for warming soup with seasonal squash. Here’s a delicious recipe from Pam Cruse to celebrate autumnal flavours!
Ingredients
5-6 tbsp olive oil
450g (1 lb) butternut squash, peeled, seeded and cut into small cubes
5-6 shallots, peeled and sliced
Few sprigs of rosemary and thyme
¼ tsp dried chilli flakes (or to taste)
2 bay leaves
1 tsp sea salt
2 Williams pears
25g (1 oz) unsalted butter
55g (2 oz) black olives
200g (7 oz) feta cheese
Method
Serves 3-4
Method
Heat the olive oil in the large AGA baking tray, lined with Bake-O-Glide, on the floor of the Roasting Oven. Add the butternut squash and shallots, turning in the oil to coat. Sprinkle with rosemary, thyme, chilli flakes, bay leaves and salt. Mix well.
2, 3 and 4 Oven AGA
Slide the tray onto the second set of runners down in the Roasting Oven and cook for 30 minutes, until beginning to brown on the edges. Towards the end of the cooking time core the pears and cut into chunks. Sauté in the butter for 5 minutes. Add the pears and olives to the butternut squash and mix together. Transfer this mixture to an ovenproof dish. Crumble the feta cheese over the top and return to the Roasting Oven for 10 minutes, until lightly golden.
Conventional cooking
Roast at 200ºC (400ºF), fan oven 180ºC, Gas Mark 6.