Make Alex Head's smoked squash dip
This clever recipes uses the flesh of the squash to form the base of the rich dip, as well as its seeds as a garnish that provides crunchy contrast
Preparation time 15 mins
Cooking time 10 mins
- 1 pumpkin (or butternut squash)
- 250g wood smoking chips
- 2 tbsp Ealing honey
- 100g feta
- 6 sage leaves
- Rapeseed oil
- Maldon sea salt
- 4 red and white chicory
- 1 cauliflower, broken into florets (keep the leaves to roast and serve with the main)
- Keeping the skin on, cut the pumpkin into chunky cubes. Save the seeds and set aside.
- Next, set up your smoker. Line a baking tray with foil and place a baking/cooling rack inside which sits far enough off the bottom of the tray in order to burn your wood chips.
- Cover the bottom of the pan in wood chips. Place on a high heat, let the chips catch fire and once burning, cover with a tray and put pumpkin inside. Seal with a few layers of foil and allow to smoke for 15 minutes.
- Pre-heat your oven to 160°C fan, dress the pumpkin seeds in oil and Maldon salt and roast in the oven until crisp (10-12 minutes).
- Remove the pumpkin from the smoker, place on a baking tray and coat with olive oil, salt and drizzle with Ealing honey. Finish cooking in the oven until soft (15-20 minutes). Remove and allow to cool completely.
- Heat a little veg oil in the bottom of a small sauce pan and shallow fry a few sage leaves. Once crispy, allow to drain on kitchen paper. Prepare the crudités and crackers.