Cous cous with dried apricots and butternut squash

Ingredients:

1 large onion, thinly sliced 
6 tbsp olive oil 
50g dried apricots 
1 small butternut squash (about 450g) peeled, seeded and cut into 2cm dice 
1 courgette cut into 1cm dice
Handful of flaked almonds
250g cous cous 
400ml chicken or vegetable stock 
a pinch of saffron strands 
3 tbsp roughly chopped tarragon 
3 tbsp roughly chopped mint 
3 tbsp roughly chopped parsley 
1 1/2 tsp ground cinnamon 
Grated zest & juice of half a lemon 
Coarse sea salt and black pepper

Method:

1. Preheat your oven to gas mark 180c. Heat 2tbsp of the oil in a frying pan with a pinch of salt and saute the onion over a high heat for around 10 minutes until golden brown. Put to one side to cool.

2. Meanwhile cover the apricot in hot water from the tap, soak for five minutes then cut into little dice.

3. Toss the squash in 1tbsp of the oil and some salt and pepper. Spread the squash on a baking tray and bake in the oven for 20 minutes. Toss the courgettes in olive oil and add to the squash and return to the oven for a further 8 minutes. Sprinkle over the flaked almonds and return to the oven for a further 2 minutes.

4. Meanwhile, in a medium saucepan, bring your stock and saffron to the boil. Turn off the heat and tip in the dried cous cous replacing the lid. After 10 minutes the liquid should have all been absorbed.

5. Using a fork, fluff the cous cous and then combine gently with the butternut squash, onion, apricot, herbs, cinnamon and lemon zest & juice. Season to taste. Can be served warm or cold.

(Courtesy of Ottolenghi & slightly adapted)

Spicy Squash With Roasted Pumpkin Seeds and Pangrattato

Ingredients:

3tbsp olive oil
2tsp ground cumin
1tsp roasemary
1kg pumpkin/squash peeled and cut into 2.5cm cubes
sea salt and freshly ground black pepper
65g pumpkin seeds


For the Pangrattato:

2 tablespoons olive oil
2 golden shallots, finely chopped
1/2 sourdough breadcrumbs
small handful sage leaves, finely chopped
small handful parsley leaves, finely chopped
sea salt and freshly ground black pepper

Roast the Pumpkin:
Preheat the oven to 200 degrees C.

Combine the olive oil, cumin and rosemary in a bowl, then add the pumpkin and toss to coat evenly. Season with salt and pepper, then transfer to a baking tray. Roast for 30-35 minutes until the pumpkin is soft when pierced with a skewer. Remove from the oven and reduce the heat to 180 degrees C. Cover the pumpkin to keep it warm.

Scatter the pumpkin seeds on a baking tray, season with salt and pepper and drizzle with olive oil. Roast in the oven for 10 minutes or until golden brown.

Make the Pangrattato:
Warm the olive oil in a frying pan over medium heat. Add the shallot and cook for 5 minutes, stirring often. Tip in the breadcrumbs and herbs and fry, stirring frequently to coat with the oil. Season with salt and pepper. When the crumbs are starting to turn light brown (about 5-10 minutes), remove from the heat.

To Serve:
Place the roasted pumpkin in a large serving bowl and scatter with the roasted pumpkin seeds and pangrattato.

(Courtesy of The Times Magazine)