I want tahini on everything, all the time, forever.
This dish is a great incentive for getting out of bed. Roasting a few squash and keeping them in the fridge to use for salads, sides or bulking out a soup or curry is a great way of adding umph to a dish without opting for bread every time. Butternut squash makes a great vehicle for any meal and would definitely be on my desert island list of food. I reckon a lot of people avoid using squash because they think the chopping is a faff, but this method of roasting them is no effort at all and it gives the skin a nice caramelised finish. Tahini is a store cupboard essential for me, and this simple dressing goes on about half the meals I eat – it’s great with roast vegetables, halloumi, lamb, everything.
Kale, Tahini And Poached Eggs With Roast Squash
- 1 butternut squash, halved lengthways and deseeded
- Generous pinch of dried chilli flakes
- 2 large handfuls of kale, stalks removed
- 1 tablespoon olive oil
- Juice of ½ lemon
- 2 generous teaspoons tahini
- Pinch of salt
- 1 small garlic clove, crushed
- 4–6 tablespoons water
- 2 tablespoons white wine vinegar
- 4 eggs
- Sea salt and freshly ground black pepper
Preheat the oven to 200°C/Gas 6. Pierce the thick necks of the squash halves with a knife a few times, then place both halves flesh-side down in a baking dish. Season with the chilli flakes, sea salt and pepper and bake in the preheated oven for 45 minutes or until tender. Remove from the oven and cut the squash flesh into chunks.
Place the kale, oil and lemon juice in a bowl and massage for about 5 minutes until the ingredients are well combined and the kale is bright green in colour.
Place the tahini, a pinch of salt and the garlic in a small bowl and gradually add the water, whisking until the mixture has the consistency of pouring cream. Add to the kale and toss to coat. Divide the kale mixture between two large bowls and add the squash.