Butternut squash with orange oil and burnt honey

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oven to its highest setting, or 240C fan.

Step 2

For the oil, finely shave strips of zest off the oranges, avoiding any pith, until you have 15g, then roughly chop. Put this in the small bowl of a food processor, add the oil and blitz for a minute, until the peel is finely chopped. Pour into a bowl, leave to infuse for 20 minutes to an hour, then strain through a fine sieve and discard the solids.

Step 3

Peel and segment the oranges over a sieve placed over a bowl, to catch the juice, then set aside the segments and a tablespoon of juice for the dressing.

Step 4

Put the squash, oil, nutmeg, half a teaspoon of salt and a good grind of pepper in a large bowl, and toss to coat. Divide between two oven trays lined with baking paper – make sure the squash does not overlap – then bake for 20-25 minutes, turning once halfway, until cooked through and nicely browned. Leave to cool to room temperature.

Step 5

Meanwhile, put the honey in a small frying pan on a medium-high heat. Bring to a boil, leave to bubble for two to three minutes, stirring occasionally, until it turns a deep brown caramel, then take off the heat and stir in the orange segments, the reserved tablespoon of juice and the vinegar, and set aside to cool a little.

Step 6

Arrange the squash and pecorino on a platter, overlapping the squash slightly, pour over the burnt honey dressing, and scatter over the oregano and pumpkin seeds. Drizzle over the infused oil, and serve.

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