Waitrose & Partners Weekend Issue 627

ADVERT I SEMENT FEATURE Serves 2 Prepare 20 minutes Cook 20 minutes 1 Assorted Squash (such as queen), deseeded, quartered and cut into 0.5cm slices (no need to peel) 1 bulb fennel, trimmed and thinly sliced 2 Granny Smith apples, skins left on, cut into 1.5cm slices 4 tbsp olive oil 6 pork sausages 1 tbsp clear honey 2 tsp English mustard ½ x 20g pack tarragon, nely chopped 1 Preheat the grill to 200ºC, or its highest setting, and place a large baking tray on the top rack. In a large bowl, combine the squash, fennel, apples and 2 tbsp oil. Season and toss until well coated. Carefully arrange everything over the preheated baking tray, then nestle in the sausages and grill for 10 minutes. 2 Meanwhile, make the dressing. Whisk together the honey, mustard tarragon and remaining 2 tbsp oil, then season and set aside. 3 Remove the baking tray from the grill, using tongs to toss the vegetables and ip the sausages over, then grill for 10 more minutes, until the vegetables are golden and tender, and the sausages are golden and there is no pink meat. Divide everything between 2 plates, drizzle generously with the dressing, then serve immediately. Per serving 4156kJ/1001kcals/73g fat/ 20g saturated fat/49g carbs/29g sugars/ 9.6g bre/31g protein/2.8g salt Squash & lentil soup with cuminspiced bacon bits Serves 6 Prepare 30 minutes Cook 50 minutes 400g Assorted Squash, peeled and deseeded (prepared weight) 350g tortiglioni 75g unsalted butter 40g panko breadcrumbs 1 tbsp sage leaves, chopped 2 tbsp plain our Generous pinch nutmeg, ground or freshly-grated 500ml whole milk 150g Waitrose Duchy Organic Gruyère PGI France, grated 150g Davidstow Cornish Vintage Cheddar, grated 1 Preheat the oven to 180ºC, gas mark 4. Cut the squash into small cubes. Bring a large pan of water to the boil, set a steamer or heatproof colander over it and add the squash. Steam for 15 minutes, or until tender. Cook the pasta according to pack instructions (in the same pan, if liked). Drain the pasta, rinse, then transfer to a large, deep baking dish (about 22x27cm). Add the steamed squash, season and set aside. 2 Melt the butter in the pan used for the pasta. Spoon 1 tbsp into a bowl and mix with the breadcrumbs, sage and some seasoning. Set the crumb mix aside. 3 When the remaining butter starts to brown, whisk in the our and nutmeg and cook until thick and foamy, about 1 minute. Slowly whisk in the milk and bring to a gentle simmer, whisking constantly. Reduce the heat to low, add ⅔ of the cheeses a handful at a time, whisking until smooth. Season generously. Pour the sauce over the pasta and squash, then fold together until everything is well combined. 4 Top the pasta with the remaining cheese, then scatter over the sage breadcrumbs. Bake for 30 minutes, until golden and bubbling. Allow to cool slightly before serving. Per serving 2638kJ/630kcals/32g fat/ 20g saturated fat/59g carbs/9.2g sugars/ 3.5g bre/26g protein/0.8g salt Cheesy squash pasta bake Serves 4 Prepare 40 minutes Cook 40 minutes 1 Assorted Squash (such as acorn), peeled, halved and deseeded 2 tbsp olive oil 1 small onion, chopped 160g red split lentils 500ml fresh chicken stock 2 tbsp Cooks’ Ingredients Umami Paste 2 Peppadew Roasted Red Peppers, drained and roughly chopped 2 tsp ground cumin 1 tbsp No.1 Canadian Maple Syrup No.2 Amber 8 rashers dry-cured smoked streaky bacon, chopped into small pieces 1 Preheat the oven to 220ºC, gas mark 7. Put the squash in a foil-lined tray, cut-side up. Drizzle with 1 tbsp oil and roast for 30 minutes. Meanwhile, put the remaining 1 tbsp oil in a large saucepan and sauté the onion for 2-3 minutes, until lightly browned. Add the lentils and water according to pack instructions, then simmer for 10-15 minutes, or until tender with just a few tbsp water remaining. 2 Using a fork to hold the hot squash, scoop out the esh with a spoon and add to the pan. Stir in the stock, umami paste and red peppers. Season, cover and reduce the heat to low. Simmer for 10 minutes. 3 Meanwhile, mix the cumin and maple syrup in a small bowl. Line a plate with 3 pieces of kitchen paper. Heat a large frying pan, add the bacon and fry for 3-5 minutes, until just crisp. Tip the bacon and fat onto the plate. Drain. Return the pan and the bacon to a medium heat, then drizzle with the cumin syrup. Cook for 1 minute, tossing to coat well. Blend the soup until smooth, then ladle into bowls and serve, sprinkled with the candied bacon bits. Per serving 1392kJ/334kcals/18g fat/4.8g saturated fat/24g carbs/12g sugars/7g bre/15g protein/2.4g salt/ 2 of your 5 a day Roasted squash, apple & sausage traybake Three ways with ASSORTED SQUASH