Culture Street

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.

Serves 4
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.

You Might Also Like

Food

Interview: Jessica Sepel on Living the Healthy Life

Clinical nutritionist and health blogger Jessica Sepel is fast becoming one of Australia's most sought out wellness and lifestyle advocates.

On January 30, 2017

Food

Rosewater Rice Pudding (Rizogalo)

This dessert originated in Turkey and has a beautiful fresh flavour. We love the creaminess and richness of the rice, and all the subtle flavours.

On March 13, 2015

Food

Anna Gare's Raspberry & Rose Meringues

Kids and adults love making, cooking and eating these. They’re great for a

On October 4, 2013
 

Food

Balti-baked squash with feta, tomato & mint

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...

On June 5, 2015

Food

Jaffles with Jarlsberg Sauce & Corn

MAKES 8

On November 20, 2015

Food

Brownies

Serves 8–10

On August 29, 2014
 
Copyright © 2012 - 2017 Culture Street
Contact: info@culturestreet.com.au