Recipe: squash wedges with cool cottage cheese dip
***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***
This dish is so easy – just roast the squash in the oven and sprinkle with some maldon salt. Serve with a cool cottage cheese dip, made with dried and fresh mint, for the perfect starter or side dish.
Tips
- When roasting, leave the seeds in. They make the perfect topping for salads or a tasty snack.
- Leftovers make a great sandwich-filler or topping for bruschetta.
Squash wedges with cool cottage cheese dip
Preheat the oven to 200°C/390°F.
Cut the squash into wedges and place on a baking tray. Bake for 30 minutes or until tender.
In the meantime, mix together the cottage cheese, seasonings and greek yoghurt. Taste and adjust the seasoning if required.
Remove the wedges from the oven and scatter on a serving plate. Dollop the cottage cheese randomly on the plate or serve in a bowl.
Eat while still warm.
Preheat the oven to 200°C/390°F.
Cut the squash into wedges and place on a baking tray. Bake for 30 minutes or until tender.
In the meantime, mix together the cottage cheese, seasonings and greek yoghurt. Taste and adjust the seasoning if required.
Remove the wedges from the oven and scatter on a serving plate. Dollop the cottage cheese randomly on the plate or serve in a bowl.
Eat while still warm.
This dish is so easy – just roast the squash in the oven and sprinkle with some maldon salt. Serve with a cool cottage cheese dip, made with dried and fresh mint, for the perfect starter or side dish.
Tips
- When roasting, leave the seeds in. They make the perfect topping for salads or a tasty snack.
- Leftovers make a great sandwich-filler or topping for bruschetta.
Squash wedges with cool cottage cheese dip
Preheat the oven to 200°C/390°F.
Cut the squash into wedges and place on a baking tray. Bake for 30 minutes or until tender.
In the meantime, mix together the cottage cheese, seasonings and greek yoghurt. Taste and adjust the seasoning if required.
Remove the wedges from the oven and scatter on a serving plate. Dollop the cottage cheese randomly on the plate or serve in a bowl.
Eat while still warm.
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