Jamie Oliver Butternut Squash Dumplings Food

BUTTERNUT SQUASHED

Steps:

• Preheat the oven to 180ºC/350ºF/gas 4.
• Wash and dry the whole squash, then place on a baking tray. Pierce once or twice with the tip of a sharp knife, then bake in the oven for 1 hour 30 minutes, or until golden and very soft.
• Scatter the pine nuts on a baking tray and toast them in the oven at the same time - they will only need a couple of minutes to turn golden, so make sure you keep an eye on them to prevent them burning.
• Add a lug of oil to a frying pan, then pick in the sage leaves and fry until crisp. Remove to piece of kitchen paper to drain, reserving the oil.
• Lay the cooked squash on a board, remove the stalks and, using a knife and tongs, carefully slice the squash lengthways, down the middle. Scoop out and discard the seeds.
• Finely chop the chilli and crumble the chestnuts, then sprinkle over the squash halves with the cinnamon and a good pinch of black pepper. Really mash and chop all the lovely toppings into the squash with your knife, so all the flavours go right through.
• Serve the squash halves topped with the crisp sage, the toasted pine nuts, a drizzle of the reserved sage oil and a little balsamic vinegar (if using).

CRISPY-BOTTOMED STEAMED DUMPLINGS

Steps:

• Preheat the oven to 180ºC/350ºF/gas 4.
• Quarter the squash, deseed and toss with 1 tablespoon of oil and a pinch of sea salt and black pepper, then roast on a tray for 1 hour, or until soft and golden. Leave to cool.
• Peel the garlic and 2cm of the ginger, then whiz in a food processor with the broccoli, miso and vinegar until fine. Pulse in the squash, then season to taste.
• One by one, lightly wet the edges of the wonton wrappers with your finger, add 1 heaped teaspoon of filling to the middle of each, and pinch together to seal (don't stress if they tear every now and again), placing them in a large oiled nonstick frying pan as you go.
• Put the pan over a high heat, then pour over 150ml of water and cover. Let it steam until the water has completely evaporated, then uncover and allow to fry, removing as soon as the bottoms are golden and crisp.
• Meanwhile, peel the remaining ginger, finely grate with the chilli, and place in a small dipping bowl. Trim and finely shred the spring onions, toast the sesame seeds, then serve with soy, mustard and lime wedges.

JAMIE OLIVER'S BUTTERNUT SQUASH MUFFINS

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Place squash in blender/food processor and finely chop.
• Add remaining ingredients to blender/food processor and process until combined.
• Fill muffin tin with mixture.
• Bake 20-25 minutes until toothpick inserted comes out clean.
• Cool on a wire rack.