The perfect veggie Sunday roast – Dirty Hassleback Squash!
This recipe is perfect to dig into with family for an autumnal Sunday roast. The hassleback squash can easily be teased apart in sections and served onto warm plates. The flesh is infused with individual layers of sage and topped with a comforting sweet crumble.
Method
Preheat your pizza oven to 300 degrees C and move the hot embers to one side. Slice your squash in half and scoop out the pulp and seeds. Carefully slice down without going all the way through and place a sage leave in the gaps.
Blitz the nuts and seeds into a coarse crumb and drizzle the sage-stuffed squash with oil. Top with the nut crumble.
Place straight onto the oven floor and bake for 15-20 mins until tender and charred.
Serve with a roast or wilted kale.
This dish was roasted in the Alfa Forni 5 Minuti. For more information and prices, click here.
Mastering Vegetables on the Beefer Grilling vegetables on the Beefer brings out incredible flavour, colour, and texture thanks to its professional-grade, top-mounted ceramic burner. This German-designed grill reaches up to 1500°F, similar to a salamander used in professional kitchens, allowing home cooks to enjoy restaurant-quality results with ease. The intense heat caramelises vegetables quickly, locking [...]
The Art of Fire Entrecôte on the Bone Pure flavour born from flame Cooking over real fire is both primal and refined. The crackle of oak, the shimmer of heat, and the scent of melting fat create a sensory theatre that defines great outdoor cooking. The Flamery Asado Grill embodies that spirit — powerful, versatile [...]
Parma Ham and Courgette Pizza! Summer provides a bounty of courgetttes from the garden and this pizza recipe is perfect with finely sliced baby courgette, air dried ham and preserved lemon. Add a few sprigs of thyme for an aromatic finish. Method Preheat your pizza oven to 375˚C and roll out your dough. Place onto [...]
Boneless Chicken with Herb Mop Boneless Chicken with Thyme, Aleppo Pepper & Herb Mop Golden fire roasted chicken cooked over embers with rosemary, thyme, garlic and lemon There is something deeply satisfying about cooking a whole chicken over live fire. By removing the bones while keeping the bird intact, the chicken cooks more evenly, absorbs [...]
Dirty Hassleback Squash
Method
This dish was roasted in the Alfa Forni 5 Minuti. For more information and prices, click here.
Ingredients
Alfa Forni pizza ovens | Flamery Asado grills | Beefer grill | Konro grills UK | Pujadas charcoal ovens | Blastcool outdoor fridges
Related Posts
The Beefer Grill: Mastering Veggies
The Art of Fire – Entrecôte on the Bone
Parma Ham and Courgette Pizza
Boneless Chicken with Herb Mop