1 hour
Serves 2
Wash the squash thoroughly and place it on a chopping board. Cut the squash into 8 equal segments and season with salt and pepper. Place the squash on a baking tray and roast at 180°C (350°F) for 30 minutes until soft. Set aside.
Bring a pot of water to a boil. Blanch the parsley, dill, and watercress by placing them in the boiling water for 20 seconds. Remove the herbs from the boiling water and place them immediately into a clean tea towel. Squeeze out the excess water.
In a blender, combine the blanched herbs, cider vinegar, and a pinch of salt. Blend until smooth. Add the egg yolk to the herb mixture in the blender. With the blender still running, slowly pour in the sunflower oil until the mixture thickens into a mayonnaise-like sauce. Set aside.
In a small pan, melt the butter. Place the roasted squash segments in a large bowl and toss them with the melted butter. Then coat each piece evenly with semolina. Preheat the oven to 210°C (410°F) and roast the coated squash for another 10 minutes.
Alternatively, deep fry the coated squash at 180°C (350°F) for 4 minutes until crispy.
Serve the crispy squash hot, with the sauce verte on the side or drizzled on top. Enjoy!
From Jake Boyce, served in our Field Kitchen
