Autumn may be on its way out but our stock of wonderful squashes will see us well into winter. We've grown a few different varieties this year, but the one that always remains my favourite is the sweet onion squash. It's ideal for roasting and the sweetness just intensifies after a short blast in a hot oven. Rubbed in crushed garlic, fresh herbs and oil, it makes a simple and deeply flavoursome dish.
There are lots of beautiful red chicories around at the moment, too. We have Treviso growing in the salad patch but I also saw some slender Tardivo at the market that I just couldn't resist. The tight little stems are perfect for roasting and give just the right amount of moisture to contrast with the crispness that the leaves become.
I roasted the two together, tossed in lots of herbs, giving the squash a headstart and grilled some marinated lamb chops to eat with them. A bit of salad and a spoon of crab apple and rosemary jelly (see here from last year's blog) was all that was needed to make a perfect and simple autumnal plate.
ROAST ONION SQUASH WITH TREVISE
Serves 2
half an onion squash
2 or 3 heads of Treviso or other red chicory
2 cloves garlic, crushed to a paste with salt
a small bunch of sage and thyme, leaves picked and chopped
Olive oil
Salt and pepper
For the chop marinade:
1 clove garlic, crushed
a few sprigs of thyme
a few squeezes of lemon juice
1tbsp olive oil
Heat the oven to 220°C
Mix together the marinade for the chops and rub into the meat. Set aside.
Peel the squash and scoop out the seeds. Chop it into thin wedges. Toss in the garlic and chopped herbs and season well. Lay out flat on a roasting tray and roast for about 15minutes or until it is starting to brown around the edges.
Slice the Treviso into long strips and when the squash is nearly ready, lay it on top. Pour over a little more oil and salt and pepper and continue to roast for another 10minutes or so until it has become soft.
Season the chops well and grill them in a griddle pan or under the oven grill. Leave to rest for 5minutes or so.
Serve the chops with the roasted squash and Treviso, a green salad and a spoonful of crab apple or redcurrant jelly.
