Recipes by Steve Groves
Head Chef Roux at Parliament Square

Butternut Squash and Thyme Stuffed Onions

Serves 4

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INGREDIENTS

1 butternut squash
2tbsp light olive oil
6 large onions
½ tbsp chopped thyme
2tbsp light olive oil
A few sprigs of thyme

METHOD

Pre heat oven to 190c. Cut the squash in half lengthwise, scoop out the seeds, then score diagonally in both directions across the flesh almost to the skin at 1inch intervals. Rub half of the oil into the squash and season with a little salt.

Roast the squash in the over for 30-40 minutes or until tender and caramelized.

Bring a pan of salted water to the boil. Peel the onions then cut in half through the root end. Carefully remove the first three layers, cook in salted water for 3-4 minutes until tender.

Finely dice the centre part of the onion and cook gently in the other half of the olive oil with a pinch of salt and the chopped thyme until tender. Scoop out the flesh of the squash and crush it in the pan with the onions.

Check the seasoning then spoon the mixture into the onion shells. Roll the shell around the filling so that it overlaps a little at the join.

Arrange the onions in an oven proof dish and scatter the thyme sprigs over, drizzle with a little olive oil, and reheat in the oven for 15 minutes.

The onions are even better when warmed through in the juices of a roasted meat joint for the last 15 minutes of cooking.

Chilli, Yogurt and Squash Dip, with Socca Pancakes

Serves 4-6

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INGREDIENTS (for the dip)

1 Butternut squash
3tbsp Light olive oil
1 Red chilli
1 Clove garlic
Pinch of cayenne pepper
150g Full fat Greek yogurt

METHOD (for the dip)

Pre heat the oven to 190c.

Cut the squash in half lengthwise and scoop out the seeds, then score diagonally in both directions across the flesh – almost to the skin at 1-inch intervals.

Rub 1tbsp of the oil into the squash and season with a little salt. Roast the squash in the oven for 30-40 minutes or until tender and caramelized.

Finely chop the chilli and garlic, then cook gently in a pan with the remaining oil for around 2 minutes.

Allow the squash to cool slightly then scoop out the flesh into the bowl, mix all the other ingredients into this and mix well.

Check the seasoning, a few drops of lemon juice could be a welcome addition if the squash us especially sweet.

INGREDIENTS (for pancakes)

120g Chick pea (Gram) flour
240ml Water
1 Clove garlic crushed
1 tbsp olive oil
Salt and pepper

METHOD (for pancakes)

Mix all of the ingredients together to form a smooth batter.

Heat a none stick frying pan over a high heat, add a little oil then wipe out with some kitchen paper.

Pour in some batter to cover the base of the pan and cook until set and golden brown on the underside.

Flip over and colour the second side.

Remove from the pan and repeat with the remaining batter.

Serve warm with the dip.

Ricotta Gnudi, Roasted Squash, Sage Butter

Serves 4

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INGREDIENTS (for the gnudi)

500g Creamy ricotta
50g Parmesan
500g Semolina flour
Salt

METHOD (for the gnudi)
Dry the ricotta by pressing it lightly in a very clean cloth. Transfer it to a mixing bowl and season with salt and freshly grated parmesan. Line a baking sheet with greaseproof paper then sprinkle liberally with the semolina flour. Place the rest of the semolina in a large bowl. Divide the mixture into 40 pieces then roll into balls and roll in the semolina in the bowl a couple at a time to get them nicely coated, be careful not to get creases in them at this point.

Once coated, place on the baking sheet and sprinkle with some more semolina.

Place uncovered in the fridge and leave for three days. The semolina will absorb some moisture from the ricotta then dry to form a delicate skin.

To cook the gnudi place in simmering salted water for 3 minutes then remove into the sage butter (recipe on next page)

INGREDIENTS (for the sage butter)

125g Unsalted butter, diced
20 sage leaves
1tsp sherry vinegar

METHOD (for the sage butter)

Heat a frying pan over a medium-high heat and add the butter, when it begins to foam add the sage leaves and stir until the sizzling stops.

Remove the sage leaves onto kitchen paper.

Cook the butter until nutty brown then remove from the heat and add the vinegar, be careful as it may splutter.

INGREDIENTS (for the squash)

1 400g butternut squash, peeled and diced (roughly 1.5cm)
1tbsp light olive oil
Salt and pepper

METHOD (for the squash)

Preheat the oven to 190c

Toss the squash together with the oil and seasoning then place on a baking tray and roast in the oven for 10-15 minutes until tender and lightly covered.

Serve the gnudi in a bowl with the sage butter, top with the roasted squash, some freshly grated parmesan and the crispy sage leaves.

Pumpkin Tart, Maple and Pecan Crumble

Serves 8-12

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INGREDIENTS (for the pastry)

125g Unsalted butter, 1cm dice
Pinch of salt
250g Plain flour
1 Egg
1 Egg yolk
A little water if necessary

INGREDIENTS (for the glaze)

1 egg
1tbsp Whole milk

METHOD (for the pastry)

Rub the butter and salt into the flour either on a work bench or in an electric mixer until you have a sandy texture. Add the egg yolk and mix until you have a smooth dough. Add a little water if its too dry. The pastry should be smooth but be careful not to over mix. Shape into a ball and flatten with your palm, wrap in cling film then place in the fridge to rest for at least an hour.

Pre heat oven to 170c. Roll the pastry on a floured surface and use it to line a 22cm loose bottom flan tin. Allow to rest in the fridge for 30 mins. Dock the bottom with a fork the blind bake for 10 minutes, using greaseproof paper and baking beans to keep the edges and bottom pressed against the tin. Remove the paper and baking beans and return to the oven for another 5 minutes, it should then be lightly golden.

Beat the egg and milk together. Brush the inside of the case with the egg wash and bake for 2 minutes, repeat the egg wash and bake for 2 minutes again. It is now time to add the filling.

INGREDIENTS (for the filling)

750g Butternut squash
500ml Whole milk
4 Eggs 100g Caster sugar
½ tsp Ground cinnamon
½ tsp Ground nutmeg

METHOD (for the filling)

Cut the butternut squash in half lengthwise and score the flesh almost to the skin in a criss-cross. Roast the squash at 170c for around 30 minutes until tender and slightly caramelized, remove from the oven and allow to cool. Reduce the oven temperature to 140c. Scoop out the Butternut squash flesh and weigh 500g.

Blend the milk and squash in a food processor or blender until smooth, mix in the remaining ingredients and fill the tart case. It’s best to do this whilst the case is in the oven, if possible.

Bake for 30-40 minutes or until set with a slight wobble. Remove from the oven and allow to cool.

INGREDIENTS (for the crumble)

125g self raising flour
125g sugar
80g porridge oats
80g crushed pecan nuts
125g butter
1tbsp Maple syrup
½ tbsp hot water
¼ tsp Bicarbonate of soda

METHOD (for the crumble)

Pre heat the oven to 170c.

Mix the flour, sugar, oats and nuts in a mixing bowl.

Heat the butter, syrup and add water until fully melted. Stir in the bicarbonate of soda. Pour this onto the dry mix and mix thoroughly.

Spread onto a non-stick baking sheet and bake for 10 minutes, stir the crumble and bake for a further 5 minutes until evenly golden. Allow to cool.

Crumble this mix over the pie before portioning.