The Sunday Times Magazine - UK (2022-04-03)

The Sunday Times Magazine • 37

Gratinated

roast squash

More than the sum of its parts,

this is a really simple way to

bring a meal together. Get really

good cheddar if you can. The

other cheese helps add another

dimension, but if you don’t have

it, make up the difference with

more cheddar. I tend to keep a

block of hard sheep’s or goat’s

cheese in the refrigerator to add

a fresh, tangy note to dishes.

Serves 4 as a side

Ingredients

• 1-1.2kg squash


• 4 tbsp neutral oil (such as
  groundnut or sunflower)


• 150g mature cheddar


• 50g hard goat’s or sheep’s
  cheese, such as pecorino


• Bunch of spring onions, finely
  sliced, green tips included


• Zest of 1 lemon, to serve

01 Heat the oven to 180C

(200C non-fan). Cut the

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squash in half and slice into

3-4cm-wide segments. Cut

across these segments at

alternating angles to form

roughly similar-sized sections.

02 In a mixing bowl, toss

the squash sections with

the oil and a couple of good

pinches of salt until they

are well coated.

03 Put the squash pieces on

a baking tray or two — they

shouldn’t be too cramped.

Roast in the oven for 25 min.

04 Remove the trays from

the oven and flip the squash

pieces over. Turn the trays

and return to the oven. Roast

for a further 10-15 min until

golden at the edges and

cooked through. Remove

from the oven.

05 In a bowl, mix together the

cheeses and spring onions

with a good pinch of salt and

five or so grinds of pepper.

06 Heat the grill. In a roasting

dish, or combined on one

of the baking trays, arrange

the squash segments in a

rough tumble, skin sides

down where possible. Scatter

over the cheese mixture

and grill for 5-10 min until

melted. Grate over the lemon

zest and serve.

JOE WOODHOUSE

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