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.
Meatball Sub! This Italian inspired meatball marinara open sandwich is a real treat. The meatballs cooked on the BBQ caramelise perfectly to provide an umami sweet crust and as soon as they’re cooked and you toss them in the rich tomato sauce they almost shout out for grilled cheese. You can cook this whole recipe [...]
The Art of Fire Shoulder of Lamb Feast Slow fire, generous flavour Cooking lamb over the Flamery Asado Grill is an act of patience and generosity. The gentle rhythm of turning, basting and tending to the fire rewards you with tender, fragrant meat that falls apart at the touch of a fork. This is the [...]
The Art of Fire Grilled Corn on the Cob with Chilli Lime Butter Flame, flavour and a little kick Few things capture the spirit of summer cooking like sweet corn kissed by fire. The Beefer Grill turns simple cobs into something extraordinary, golden, smoky and glistening with spiced butter. Its searingly hot ceramic burner delivers [...]
Fire Roasted Hake and Spring Greens! This is a one roasting pan dish that’s easy but super taste to cook in your pizza oven. The chilli butter provides a warming spice that works with the sweet peas and caramelised fennel. The charred cabbage provides an earthy tone and the fish is moist and flaky. Method [...]
Dirty Hassleback Squash
Method
This dish was roasted in the Alfa Forni 5 Minuti. For more information and prices, click here.
Ingredients
Related Posts
Meatball Sub
The Art of Fire – Shoulder of Lamb Feast
The Art of Fire – Grilled Corn on the Cob with Chilli Lime Butter
Fire Roasted Hake and Spring Greens