Roasted Red Kuri Squash over Pistachio Feta Cream with French Coriander Honey
Réalisée par Free The Pickle for Les Compagnons du Miel
- 👥 pour 1 people
- ⏱ temps de préparation : 45 min
- 🔥 temps de cuisson : 30min
- ★ difficulté : 1/3
Ingrédients
For the roasted squash:
350g red kuri squash (potimarron – approx. ¼ squash)
2 tbsp olive oil
1 tbsp wine vinegar
1 tbsp French Coriander Honey
1 tsp sesame seeds
Salt and black pepper
For the pistachio feta cream:
50g shelled pistachios
200g feta cheese
5 sprigs of fresh mint (leaves only)
1 tbsp lemon juice
1 tbsp olive oil
2 tbsp yogurt (Greek or plain)
1 garlic clove
LA RECETTE
1. Roasted Red Kuri Squash: Preheat the oven to 190°C (375°F).
2. Peel (optional) and slice the red kuri squash into wedges/slices.
3. Place the squash slices in a large bowl, add all the marinade ingredients (olive oil, wine vinegar, French Coriander Honey, sesame seeds, salt, and pepper), and toss to coat evenly.
4. Transfer to a baking sheet and roast for 30 minutes until tender and caramelized.
5. Pistachio Feta Cream: Place the shelled pistachios in a food processor or blender and process continuously until they form a smooth paste.
6. Add the feta cheese, fresh mint leaves, lemon juice, olive oil, yogurt, and garlic. Blend until completely smooth and creamy.
7. Assembly: Spread the pistachio feta cream over a serving platter or plate. Arrange the warm roasted squash slices on top.
8. Garnish with a drizzle of olive oil, a drizzle of French Coriander Honey, a few crushed pistachios, and a pinch of fleur de sel!
