Spicy Roast Squash with Fried Egg
The concept of brunch has really taken off here in the UK and, whilst it started as essentially bacon and eggs usually with an avocado on the side, it has evolved into arguably the most innovative meals of the day so when I'm cracking an egg of a weekend I like to do something a little different alongside...
This dish, as with all great dishes, began its life with a fridge and cupboard raid and ended up as a bit of a taste sensation. Sweet, caramelised butternut squash, crunchy cashew nuts, creamy, salty feta and a good amount of spice all brought together in perfect harmony with the yolk of a perfectly fried egg - heaven!
Spicy Roast Squash with Fried Egg
Serves 4
1 large butternut squash, peeled, deseeded and cut into cubes
1 tbsp oil, plus extra for frying
1 tsp garlic granules
1 tsp smoked paprika
1 tsp cayenne pepper
1 tsp dried oregano
handful cashew nuts
100g feta cheese
sea salt and freshly ground black pepper
4 eggs
Preheat the oven to 200C.
Put the squash, oil and spices in a large roasting tin and toss to coat. Season well with salt and then roast for 45 minutes. When it has been in for 30 minutes, take the tray out then scatter over the cashew nuts and crumble over the feta cheese then put it back in the oven to finish cooking for the last 15 minutes.
In the meantime, heat a large frying pan over a high heat and drizzle in a good amount of oil. Once smoking hot, crack in the four eggs and immediately reduce the heat to low. Cook the eggs for 3-4 minutes until the white is just set.
Divide the squash between four plates or shallow bowls and top with an egg. Season the yolk with sea salt and black pepper and then serve.
This dish, as with all great dishes, began its life with a fridge and cupboard raid and ended up as a bit of a taste sensation. Sweet, caramelised butternut squash, crunchy cashew nuts, creamy, salty feta and a good amount of spice all brought together in perfect harmony with the yolk of a perfectly fried egg - heaven!
Spicy Roast Squash with Fried Egg
Serves 41 large butternut squash, peeled, deseeded and cut into cubes
1 tbsp oil, plus extra for frying
1 tsp garlic granules
1 tsp smoked paprika
1 tsp cayenne pepper
1 tsp dried oregano
handful cashew nuts
100g feta cheese
sea salt and freshly ground black pepper
4 eggs
Preheat the oven to 200C.
Put the squash, oil and spices in a large roasting tin and toss to coat. Season well with salt and then roast for 45 minutes. When it has been in for 30 minutes, take the tray out then scatter over the cashew nuts and crumble over the feta cheese then put it back in the oven to finish cooking for the last 15 minutes.
In the meantime, heat a large frying pan over a high heat and drizzle in a good amount of oil. Once smoking hot, crack in the four eggs and immediately reduce the heat to low. Cook the eggs for 3-4 minutes until the white is just set.
Divide the squash between four plates or shallow bowls and top with an egg. Season the yolk with sea salt and black pepper and then serve.
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