Name: Butternut squash with coconut, radicchio, endive and feta
Yield: For 4 as a starter or 6 as a side dish
Ingredients: 600 g (1 lb. 1 oz.) butternut squash flesh, cut into large chunks; 40 g (1½ oz/½ cup) desiccated (shredded) or 100 g (3½ oz.) fresh coconut, shredded (see recipe introduction); 2½ tbsp extra virgin olive oil; ½ tsp cumin seeds; 3 tbsp pumpkin seeds; 1 white endive (chicory; or you can use red); 125 g (4½ oz.) feta, crumbled (about scant 1 cup crumbled); ½ head radicchio, cut lengthways; 1 tbsp lemon juice; 2 tbsp snipped chives; seeds from ¼ pomegranate

Preparation info

For
4
as a starter as a side dish

Difficulty
Easy

Appears in

Savour

By Peter Gordon

Published 2016

About

This is delicious on its own as a starter or as part of a larger meal. You could use pumpkin instead of butternut, or even celeriac or parsnips. I cracked open a whole coconut, then used a vegetable peeler to peel strips off it but you can simply use any desiccated (shredded) coconut – short or long threads or strips. If feta isn’t your thing, then replace it with coarsely grated (shredded) pecorino, manchego, aged Cheddar or Parmesan.