Delicata squash with hemp seed salsa
Prep time 20 mins (plus fermentation)
Cook 20 minutes (plus preparing the grill)
“Cooking over wood or coals is the ultimate challenge for the cook, it is an active process in which the cook needs to constantly adjust as the heat wanes,” says Rodney Dunn of Tasmania’s The Agrarian Kitchen. “It is the only heat source that also imparts flavours and it is these unique smoky flavours that we all know and love.” This recipe was created for Dark Mofo's Winter Feast.
2 delicata squash, or other winter squash such as a small butternut pumpkin
Vegetable oil, for brushing
LEMON AND HEMP SEED SALSA
25g fermented lemon skins (see note)
50ml vegetable oil
30ml olive oil
2 tsp Dijon mustard
15ml apple cider vinegar
2 tbsp dill, finely chopped
2 tbsp fennel frons, finely chopped
2 tbsp flat-leaf parsley, finely chopped
50g hemp seed, toasted
2 tsp dill seeds, toasted
Pre-heat an oven to 160°C and prepare a hibachi or barbecue for grilling.
For the squash, cut them in half lengthways and remove all the seeds. Brush the cut side with vegetable oil, season with salt, and place face down in a roasting pan, then roast the squash for 15-20 minutes or until is cooked enough to pierce with a skewer.
For the lemon dressing, combine the lemon, oils, mustard, vinegar, chopped herbs and salt in a bowl and whisk until combined.
Grill the squash over the barbecue until lightly charred. Place them on a serving plate, cover with the lemon dressing and garnish with the toasted seeds.
NOTE At The Agrarian Kitchen, they use a paste of lemon skins fermented with salt and koji. You can also use preserved lemon or yuzu kosho if you like.
Recipe Rodney Dunn and Stephen Peak