As a crafter I often find myself popping over to the lovely Jane Willis’ site Onions and Paper to see her latest card offerings. But this weekend I found a post that she’d made a few weeks ago where she’d followed a recipe by Sabrina Ghayour from her Persiana Book and it looked sensational. It looked so scrumptious that I bookmarked it, then sent the link over to Andy telling him that we’d be having it in the week and to pop to our local supermarket to pick up the rest of the ingredients.
Today was the day. We already had a butternut squash in the cupboard (I adore it cut into wedges and roasted with sea salt generally) but it needed using so this was perfect.
The recipe says to make the pesto use 100g of shelled pistachio nuts, 75g of Parmesan however when we blitzed it with the herbs, lemon juice and the olive oil it was way too strong and incredibly thick. You are apparently supposed to drizzle it – unfortunately you couldn’t drizzle what we made, you would have to dollop it, so next time we’ll just put 25g of pistachio and 20g of Parmesan in it with 4 tablespoons of olive oil. I think the huge amount of nuts just mopped up the oil rather than allowing it to flow.
Andy cut the butternut squash up in quarters, rubbed it with 5 sprays of Fry Light on each one instead of using a tablespoon of olive oil, and roasted it in the oven for 50 minutes. This was just enough for the flesh to be soft but for it to keep its shape. It chard the squash beautifully so it was ready to fill with pesto.
You are supposed to drizzle the pesto over the squash, but as we couldn’t do that, I spread it thinly on the curve of the squash, then filled it with the feta (150g low fat salad cheese from Tesco for 2 people – again was a bit too much for me) and pomegranate seeds (we used 80g but recipe says 100g). The seeds give it just a little pop of sweetness to cut through the sharpness from the Parmesan in the pesto and the salad cheese gives you the saltiness.
Overall it’s gorgeous but I will tweak the recipe next time to bring the calories down to something more acceptable as using 14 tablespoons of olive oil in the pesto to try to thin it down alone is 1400 calories and that’s far too many to blow any dieter out of the ballpark. Although I am kicking myself as I totally forgot to grill some asparagus for us to have with it!
Thanks go out to Jane though, as without her blogging about it, I would not have bought the book and tried it myself. Needless to say I’ve already ordered Andy out to the supermarket to get another butternut squash as I’m keen to try it with a drizzle and not a plop next time.
Have a go – tell me how you get on!