Market Munchies 4

Roasted squash with goats cheese, shitake mushrooms, walnuts & Tuscan kale

By Alison McNaught
Serves 2 as a main course 4 as a starter.

Serving suggestion – a simple salad of rocket and tomatoes with Oblutak rosehip and hawthorn hot sauce.

I was on my usual Saturday market reccy when I spied a couple of beautiful little squashes on the Wild Country Organics stall.  The voice in my head said “They wont be around much longer, best buy one now”.  So I did!

This is a great way to eat squash while it’s still available – stuffed full of market goodies. The chilli sauce from Oblutak Fermentation is awesome and a worthy investment. It’s firey and fresh and complements the squash and goats cheese perfectly.


1 Uchiki Kuri squash – about 400g Wild Country Organics

2 tablespoons olive oil

4 cloves of garlic  (3 chopped plus 1 whole) – Brockmans

1 red onion sliced thinly – Brockmans

200g shitake mushrooms sliced- Brambletye farm

150g Tuscan kale – washed and sliced.  Wild Country Organics

100g walnuts – The Store Cupboard

3 sage leaves sliced thinly – I had these lying around

200g goat’s cheese- cut into smallish chunks. London Smoke and Cure

Salt and black pepper


Pre heat your oven to 190C (375F).  Cut the squash in half and scoop out all the seeds- you can keep these to roast later if you like.  Rub the inside of the squash all over with the one whole cloves of garlic.  Rub the inside of the squash with 1 tablespoon of olive oil.  Season with salt and pepper.

As soon as your oven has reached the desired temperature place the squash halves, cut size up on a baking tray for 20 minutes.

Meanwhile, chop the garlic clove and add it to the already chopped garlic.  Sauté all of the chopped garlic and onion in the remaining olive oil until the onions are translucent – do this on a low heat.  Add the mushrooms & the sage.

When the mushrooms are soft and starting to emit some liquid add the chopped kale.  Let this mixture cook together on a low heat for 5 minutes.  Add the walnuts and stir thoroughly.

Turn off the heat. Add the chunks of goat’s cheese and make sure it is evenly distributed throughout the mixture.

When the squash is ready (the flesh should be soft to the touch right the way through to the skin) add the mixture you just prepared evenly to the 2 halves of the squash.  Return the filled squashes to the oven for another twenty minutes.

This should emerge bubbly and gorgeous and you should eat it immediately!