Greek
Greek
Greek Chickpea Salad
This Greek Salad leans on honey and walnut to do the heavy lifting. We sear the Chickpea for...
Greek · Main
Steamed Squash Ragu
A sun-drenched take on Squash Ragu, built on honey and walnut and finished the way we like it. Ready in about 40 min and easily enough for 6 people.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the honey and walnut elements, and pat the squash dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the butternut squash and steam until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the kalamata olives and the rest of the honey and walnut flavours, letting them cook out for a minute until fragrant.
Add the peas along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
More from Greek
You might also cook
Greek 
Greek
Greek
Grilled Cauliflower Hotpot
Weeknight-friendly Cauliflower Hotpot with the feta and dill we come back to again and again....
Greek
Greek
Glazed Beef with honey and walnut
A island take on Beef Bisque, built on honey and walnut and finished the way we like it. Ready...
Greek
Greek
Garlic and yoghurt Halloumi Salad
A sun-drenched take on Halloumi Salad, built on garlic and yoghurt and finished the way we like...