Butternut Squash on Calacatta Magnifico
introducing the perfect blend of culinary excellence and stunning aesthetics
This month, we proudly present a mouthwatering recipe crafted by the renowned Greg Emmerson, flawlessly complemented by our exquisite quartz worktop, Calacatta Magnifico.
Quartz and sintered stone are two remarkable composite materials composed of a high percentage of crushed quartz combined with top-quality bonding agents and captivating colouring pigments. Offering an excellent alternative to traditional granite or limestone, these composite stones possess the finest qualities of natural stone while embracing an unparalleled consistency of colour that nature itself cannot replicate.
Calacatta Magnifico quartz worktop
Greg Emmerson and Donna Thacker cooking at stoneCIRCLE yard
Immerse yourself in the culinary world as you join Greg Emmerson in conversation with Donna Thacker, presenter at Seriously Good Food of Marlow, while they conjure up the delectable flavours of Butternut Squash on the Konro grill.
Having personally savoured this ready-to-make recipe, we can confidently attest that its taste is as divine as its simplicity in preparation. So don't miss out on this extraordinary experience - embark on your culinary journey today!
Barbecue Butternut Squash and Homemade Hummus
by Greg Emmerson
Serves: 2 people
Preparation: 30-40 minutes
Cooking: 45 minutes
ingredients
1 medium size butternut squash (sliced into melon type strips, skin left on)
50g pomegranate seeds
30ml black garlic purée
30ml fermented mango (you can use shop bought amber)
bunch of fresh mint
chilli oil (shop bought if you can’t make your own)
1 tin or 250g of cooked chickpeas
60 ml fresh lemon juice, 1 large lemon
60 ml well-stirred tahini
1 small garlic clove, minced
30 ml (2 tbsp) extra-virgin olive oil, plus more for serving
1/2 tsp ground cumin
salt to taste
30/45 ml (2 to 3 tbsp) water
dash ground paprika or sumac, for serving
preparation
In the food processor, combine the tahini and lemon juice and process for 1 minute. Scrape the sides and bottom of the bowl, then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.
Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl, then process for another 30 seconds or until well blended. Open, drain, and rinse the chickpeas. Add half to the food processor and process for 1 minute. Scrape the sides and bottom of the bowl, add the remaining chickpeas and process until thick and relatively smooth; 1 to 2 minutes.
The hummus will probably be too thick or still have tiny bits of chickpea. To fix this, slowly add 2 to 3 tablespoons of water with the food processor turned on until you reach the perfect consistency.
Taste and adjust seasoning.
Remove from the processor into a small bowl and refrigerate for 5 minutes.
Slice squash into 1 1/2-inch strips.
Brush with olive oil and place onto the barbecue skin down; check it’s not burning and cook on all sides until the squash is soft and the edges slightly charred. After about 25/30 minutes, brush with molasses just before you finish to get some nice caramelised edges.
Remove from the heat and slice into smaller uneven pieces.
Assemble dish. Place a large spoonful of hummus on the plate, and add a few squash pieces. Drizzle some black garlic and fermented mango over the squash. Add some pomegranate seeds, fresh mint, and chilli oil. Serve with sliced lime.
chef Greg Emmerson
project details
kitchen worktop: Calacatta Magnifico quartz
chef: Greg Emmerson
presenter: Donna Thacker
media production: Marco Joe Fazio Creatives
