Roast Squash With Mozzarella, Sage Pesto, And Blackberries

Spice Roast Squash With Mozzarella, Sage Pesto, And Blackberries

If ever I am hosting a dinner where I know I need to impress this is always a dish I think about. Although the components are simple; squash, mozzarella, blackberries and pesto, there is something so incredibly moreish and delicious about it that I am rarely without ‘oohs’ and ‘ahs’ when serving it. It is plate lickingly good as well as beautiful which is the perfect dinner party material in my book. We often think of juicy tomatoes when using mozzarella but blackberries are the perfect match too, bursting in the mouth with fresh juiciness. I always go for British grown Victoria blackberries which are extra juicy. Earthy sage pesto is perfect at this time of year and it goes beautifully with the roasted squash. I’ve used acorn squash here but butternut, crown prince or kabocha with work well too.

Ingredients

| Serves 4 as a starter |

• 120g Victoria Blackberries

• 125g mozzarella

• A handful of sage leaves

• Olive oil

• 1 acorn squash or half a butternut squash, seeds removed and chopped into even-sized (roughly 1 inch thick) pieces.

• 1/2 tsp mixed spice or cinnamon

• 1/4 tsp cayenne pepper (or just a pinch for less spice)

• 1 tsp salt

• Olive oil

For the pesto

• 75g blanched hazelnuts

• 1 small bunch of sage, tough stems removed (plus extra leaves for crisping)

• Bunch of basil

• 1 garlic clove, crushed

• Juice of one lemon

• Good pinch of sea salt

• Olive oil

 Method

• To make the pesto place all the listed ingredients apart from the oil into a food processor and pulse until well broken down. Transfer into a clean bowl and slowly add olive oil stirring as you do until you reach the desired consistency. Taste for seasoning adding more salt if needed. Set aside.

• Preheat your oven to 225°C fan oven.

• Arrange your prepared squash onto a baking tray. Sprinkle over the mixed spice (or cinnamon), cayenne pepper, and sea salt. Drizzle with oil and massage to coat using your hands.

• Roast for about 25 mins until cooked through and charred in places.

• To make the crispy sage place a small saucepan over a medium to high heat and add enough oil to reach 1cm in height. Test the heat by dropping a sage leaf in, once it sizzles it is ready.

• Have a kitchen towel-lined plate on stand by and gently add the sage leaves to the hot oil. Take care as it may split. After about 5 seconds remove the leaves using a fork and place them onto the kitchen towel-lined plate to drain.

• To serve, arrange the charred squash either onto serving plates or one large sharing platter. Tear over the mozzarella and spoon over the pesto.

• Then arrange over the blackberries (I usually go with three each) and finish with the crispy sage leaves.

For more winter salads try this Crispy Sprouts With Chilli Lime Dressing or this Warm Cavolo Nero And Parmesan Salad.