GUEST COOK
Sticky butternut squash and feta with
pomegranate salsa and garlic yoghurt
by Genevieve Taylor
Butternut squash grills a treat. I often
leave the skin on when I cook squash,
born from a combination of loving the
chewy texture and being too lazy to peel
them. Choose a good, even-shaped
squash, so all your slices are of a similar
diameter. The slices that have a hole in
the middle where the seeds were will
make the perfect receptacle for the
pomegranate salsa. Almost as if they
were designed for that very purpose...
Serves 4
1 x 1.2–1.4kg butternut squash, cut
into 8 approx. 2.5cm rings, skin on,
seeds discarded
2 tbsp olive oil
1 tbsp pomegranate molasses
200g feta, crumbled
2 tsp Aleppo pepper flakes, or more
to taste (or use regular chilli flakes)
salt and freshly ground black pepper
FOR THE SALSA
1 large pomegranate, seeds picked
3 spring onions, finely chopped
1 tbsp pomegranate molasses
1 bunch of flat-leaf parsley, chopped
A few sprigs of mint, leaves picked
and chopped
FOR THE GARLIC YOGHURT SAUCE
5 tbsp Greek yoghurt
1 clove of garlic, crushed
1–2 medium hot red chillies, finely
chopped
TO SERVE
4 pitta breads, toasted and cut into
strips
n Fire up your barbecue ready for direct
and indirect cooking.
n Brush the squash slices with a little olive
oil and season with salt and pepper.
Arrange them on the barbecue so they are
slightly off to the side of the fire. Cook for
about 30 minutes, turning them over
halfway, or until tender when pierced with
the tip of a knife. Brush the pomegranate
molasses all over both sides and cook for a
few minutes on one side until sticky and
caramelised. Turn the squash over and top
4 slices with the crumbled feta, avoiding
the slices with the hole so it doesn’t fall
through. Sprinkle on the Aleppo pepper or
chilli flakes and leave to cook for another
couple of minutes, until the cheese begins
to melt. Shut the barbecue lid or loosely
cover the griddle with foil to help.
n While the squash is cooking, make the
pomegranate salsa by mixing together
the pomegranate seeds, spring onions,
pomegranate molasses, parsley and mint.
Season with salt and pepper and set
aside. Make the yoghurt sauce by mixing
the yoghurt, garlic and chilli with a little
salt and pepper.
n To serve, layer up 2 pieces of squash,
starting with a feta-topped piece. Spoon
over a little of the pomegranate salsa and
the yoghurt sauce and serve with the pitta
strips alongside.
www.genevievetaylor.co.uk
36 | Spring 2020 | BBQ