Sticky butternut squash and feta with pomegranate and garlic yoghurt

Butternut squash grills a treat. I often leave the skin on when I cook squash, born from a combination of loving the chewy texture and being too lazy to peel them. Choose a good, evenly-shaped squash, so all your slices are of a similar diameter. The slices that have a hole in the middle where the seeds were will make the perfect receptacle for the pomegranate salsa. Almost as if they were designed for that very purpose . . .

Yields4 Servings
 1 butternut squash (approx. 1.3kg)
 2 tbsp olive oil
 1 tbsp pomegranate molasses
 200g feta, crumbled
 2 tsp Aleppo pepper flakes, or more to taste (or use regular chilli flakes)
 4 pitta breads, toasted and cut into strips, to serve
For the salsa:
 1 large pomegranate, seeds picked
 3 spring onions, finely chopped
 1 tbsp pomegranate molasses
 small bunch flat-leaf parsley, chopped
 few sprigs mint, leaves picked and chopped
For the garlic yoghurt sauce:
 5 tbsp Greek yoghurt
 1 garlic clove, crushed
 1-2 medium-hot red chillies, finely chopped
1

Fire up the barbecue ready for direct and indirect cooking, or set a griddle pan over a medium heat to get hot.

2

Cut the butternut squash into 8 x 2½cm-thick slices and discard the seeds. Brush the slices with a little olive oil and season with salt and pepper. Arrange them on the barbecue so they are slightly off to the side of the fire. (If you are cooking on a griddle, lower the heat a little.) Cook for about 30 minutes, turning them over halfway, or until tender when pierced with the tip of a knife.

3

Brush the pomegranate molasses all over both sides and cook for a few minutes on one side until sticky and caramelised. Turn the squash over and top 4 slices with the crumbled feta, avoiding the slices with the hole so it doesn’t fall through! Sprinkle on the Aleppo pepper or chilli flakes and leave to cook for another couple of minutes, until the cheese begins to melt. Shut the barbecue lid or loosely cover the griddle with foil to help.

4

To serve, layer up 2 pieces of squash, startingwith a feta-topped piece. Spoon over a little of the pomegranate salsa and the yoghurt sauce and serve with the pitta strips alongside.

Category

Ingredients

 1 butternut squash (approx. 1.3kg)
 2 tbsp olive oil
 1 tbsp pomegranate molasses
 200g feta, crumbled
 2 tsp Aleppo pepper flakes, or more to taste (or use regular chilli flakes)
 4 pitta breads, toasted and cut into strips, to serve
For the salsa:
 1 large pomegranate, seeds picked
 3 spring onions, finely chopped
 1 tbsp pomegranate molasses
 small bunch flat-leaf parsley, chopped
 few sprigs mint, leaves picked and chopped
For the garlic yoghurt sauce:
 5 tbsp Greek yoghurt
 1 garlic clove, crushed
 1-2 medium-hot red chillies, finely chopped

Directions

1

Fire up the barbecue ready for direct and indirect cooking, or set a griddle pan over a medium heat to get hot.

2

Cut the butternut squash into 8 x 2½cm-thick slices and discard the seeds. Brush the slices with a little olive oil and season with salt and pepper. Arrange them on the barbecue so they are slightly off to the side of the fire. (If you are cooking on a griddle, lower the heat a little.) Cook for about 30 minutes, turning them over halfway, or until tender when pierced with the tip of a knife.

3

Brush the pomegranate molasses all over both sides and cook for a few minutes on one side until sticky and caramelised. Turn the squash over and top 4 slices with the crumbled feta, avoiding the slices with the hole so it doesn’t fall through! Sprinkle on the Aleppo pepper or chilli flakes and leave to cook for another couple of minutes, until the cheese begins to melt. Shut the barbecue lid or loosely cover the griddle with foil to help.

4

To serve, layer up 2 pieces of squash, startingwith a feta-topped piece. Spoon over a little of the pomegranate salsa and the yoghurt sauce and serve with the pitta strips alongside.

Sticky butternut squash and feta with pomegranate and garlic yoghurt