We recently received a selection of recipes from Steve Groves, Head Chef Roux at Parliament Square and today we are delighted to publish the second, enjoy…
Chilli, Yoghurt and Squash Dip, with Socca Pancakes Recipe
Serves 4-6
Ingredients (for the dip)
- 1 Butternut squash
- 3tbsp Light olive oil
- 1 Red chilli
- 1 Clove garlic
- Pinch of cayenne pepper
- 150g Full fat Greek yoghurt
Method (for the dip)
- Pre heat oven to 190 °c
- Cut the squash in half lengthwise and scoop out the seeds, then score diagonally in both directions across the flesh – almost to the skin at 1-inch intervals.
- Rub 1tbsp of the oil into the squash and season with a little salt, Roast the squash in the oven for 30 – 40 minutes or until tender and caramelized.
- Finely chop the chilli and garlic, then cook gently in a pan with the remaining oil for around 2 minutes.
- Allow the squash to cool slightly then scoop out the flesh into a bowl, mix all the other ingredients into this and mix well.
- Check the seasoning, a few drops of lemon juice could be a welcome addition if the squash is especially sweet.
Recipe by Steve Groves Head Chef Roux at Parliament Square