Roasted butternut Squash, walnut, caramelised red onion tart, and walnut pesto dressing

Mon, 11 November 2024

Ingredients

650 g butternut squash peeled and chopped into small cubes.
2 tbsp olive oil
1 bulb of garlic whole
1 tsp sea salt

For the squash filling mix:

3/4 of the cooked squash
1/2 tsp sea salt
3 tbsp nutritional yeast
1 tsp wholegrain mustard
A squeeze lemon

For the caramelised onions:

2 red onions sliced.
2 tbsp olive oil
Pinch sea salt
1 tbsp balsamic vinegar

For the pesto:

30 g fresh basil
3 tbsp extra virgin olive oil
Pinch sea salt
1 clove garlic
50 g walnuts
4 tbsp nutritional yeast
50 ml water
Juice 1/2 lemon

For the tart:

1 sheet of puff pastry

For the toppings:

Walnuts
A drizzle of olive oil

Method

To cook the squash:
Add the squash, olive oil and salt to a baking tray and roast on 180c for 35 -40 minutes until soft. Set aside.

Caramelised onions:
Add the oil and sliced onion to a small pan and fry slowly on a low heat for 15-20 minutes until caramelised.
Then add the salt, balsamic and pepper. Set aside.

To make the tart squash filling:
Add all the ingredients to a food processor or high-speed blender and blitz to a smooth paste check the seasoning and if happy then set aside.

The pesto:
Add all the pesto ingredients into a food processor or high-speed blender and blitz to a chunky paste its as simple as that, if you want to add a little more water or oil to dilute feel free to.

To make the tart
Preheat the oven to 180c.
Roll out your sheet of pastry and cut into 4 to 6 rectangles, now think of a frame and score around the edge, come in little bit though, this will allow the edges to puff up. Now in the middle prick it all over with a fork, this will keep the middle from puffing up and brush the outside frame with a plant-based egg wash.
(drop of maple syrup and 2 tbsp of plant milk)
Bake in the pre heated oven for 15 to 20 minutes until golden brown remove from the oven and now we are ready to assemble.
 Leave your pastry on the baking tray then spread the squash mix over the top.
Now add the caramelised onions, reserved roasted squash, a handful of walnuts and dollops of the pesto (approx. half) and pop back into the oven for another 25 minutes
Now remove from the oven to cool a little as its nicer warm than scalding!
Thin the remaining pesto out with a little water, then drizzle over the top and enjoy!