Baked butternut squash rubbed with balti spices and filled with salty feta, sweet sun-dried tomatoes and fresh mint. No wonder this is a great veggie dish that is filling and packs a lot of flavour. There is no recipe as such for ‘balti’, as it actually refers to the pot that the dish is cooked in rather than a particular spice mix. However, across the world you can find balti spice blends and they typically contain the spices I have used in this recipe, so I have called this dish a balti in terms of the particular spicing of the dish.
Prep time 10 minutes
Cook time 1 hour
2 butternut squash, cut in half lengthways and seeds removed
1 tsp cumin seeds
1/2 tsp coriander seeds
1/2 tsp black peppercorns
1/2 tsp dried chilli flakes
1 tsp garam masala
1 tbsp vegetable oil or light olive oil
50g (13/4oz) spinach leaves, roughly chopped
50g (13/4oz) feta cheese, crumbled
2 garlic cloves, fi nely chopped
2 tbsp finely chopped mint leaves
6 sun-dried tomatoes in oil, drained and roughly chopped
grated rind and juice of 1 lemon
Preheat the oven to 200°C/400°F/Gas Mark 6. Lay the squash, cut-side up, on a baking sheet.
Roughly crush the cumin and coriander seeds, peppercorns and chilli fl akes with a pestle and mortar before mixing in the garam masala and oil. Rub all over the squash, especially on the flesh side, and bake in the oven for 45 minutes, or until you can put a knife through the flesh of the squash easily.
In the meantime, make the filling by mixing together the spinach, feta, garlic, mint, sun-dried tomatoes and lemon juice.
When the squash is soft, take out of the oven and scoop out nearly all the flesh, leaving a 1cm (1/2in) border of flesh around the inside of each squash half. Mix the scooped-out squash with the filling and pop it all back into the grooves you have just carved out.
Sprinkle over the lemon rind and roast in the oven for a further 10 minutes. Serve with a delicious crisp salad, such as Green Bean Salad with Roasted Fennel, Garlic & Mint.
Recipe and images taken from Secrets From my Indian Family Kitchen by Anjali Pathak, published by Hachette Australia. Hardback RRP $39.99, Ebook $19.99.
Serves 4On August 22, 2014
Lizzie helps out with the local primary school’s kitchen garden programme. She says she’s learnt a lot from the various convenors, and from their relaxed ability to create delicious flavours...On August 12, 2016
Cinnamon, Vanilla and Star Anise Chai TeaOn February 21, 2013
There’s always someone in your group of friends who inspires awe when itOn October 31, 2013
Here’s a superfood spin on this popular salad of days gone by. The hemp- and nut- based dressing is every bit as yummy, and full of protein and fibre.On January 29, 2016
Looking for the perfect outing for the school holidays? The Langham, Sydney has it covered with a sophisticated morning tea to treat your child to the finer things in life.On September 11, 2013