Roasted Butternut squash Parmesan Cream Chilli Crumb  - come along on Sunday to get the ingredients

Roasted Butternut squash Parmesan Cream Chilli Crumb

As the nights draw in, time to enjoy the late season bounty of squashes and other tender veg. Cosy up and enjoy this rich indulgent supper time treat. Veg from Teds and double cream from Hook and Son's herd of Friesian Holstein. Bothat the market every Sunday.

Parmesan Cream

500 mls double cream
150 grams grated Parmesan
4 garlic cloves crushed
Seasoning
25 grams chopped parsley
1 x banana shallot diced

Place the double cream, diced shallot & garlic in a heavy pan and bring to the simmer – do not boil or burn the cream. Add the grated Parmesan and stir until melted and the cream thickens. Season to taste

Roasted Summer Squash

2 x Butternut squash or similar summer squash
50 mls Olive oil or rapeseed oil
Seasoning
25 grams rubbed Thyme
1 x lemon chopped

Pre heat oven to 180c

Top and tail the butternut squash, then cut down the middle. Remove the seeds using a spoon – the seeds can be kept and roasted separately if desired

Cut the butternut squash following the natural shape into chunks. Place in a large bowl and add the thyme, garlic, lemon and olive oil. Mix until completely covered with the oil & thyme. Place on a lined baking tray and roast until semi soft but not falling apart

If using summer squash leave the skin on it will be soft and add texture to the dish. Winter squash will be harder so remove skin

Chilli Crumb

50 grams Panko crumb
50 grams butter
1 x red chilli deseeded and diced
25 grams chopped parsley
10 grams rubbed thyme
10 grams chopped sage

Melt the butter in a frying pan add the panko crumb and diced chilli, toast until golden brown then add the chopped herbs and mix

Remove from the heat

Build the dish

Pre heated oven 180c

Place the roasted squash in an oven proof serving dish, top with the parmesan cream, mix through and tap down so the cream settles . Top with the chilli crumb and place in the preheated oven and reheat – 15/20 mins or until golden brown

Recipe from Neil Roster chef and Market Manager