Squash, feta and pomegranate with kale is my new autumn favourite, I have completely fallen in love with it. The squash, roasted with ras el hanout, a North African spice blend, paired with creamy feta and speckled with pomegranate jewels make the dish not only tasty, but gorgeous on the plate. It can be served as a main or side and the leftovers work great as lunch the next day.

Pictured above is Kabocha squash that was home grown on my allotment with seeds from The Organic Garden Catalogue. I started the seeds off indoors, only one to a 4-inch pot in March, hardened them off and planted them out the last weekend in May. This squash is a quick growing variety and the plants loved the hot summer.

Kabocha is a Japanese variety of squash that is shaped like a squat pumpkin and have knobbly-looking skin that may be scarlet, grey, or deep green with faint striping. The flesh is an intense yellow-orange color, and is popular for its strong yet sweet flavor. Have a look for them at farm shops, farmers markets or purchase seeds to grow your own.

Squash, Feta and Pomegranate with Kale
with Toasted Tahini Dressing

1 kobocha squash, or similar
1 tsp ras el hanout (North African spice blend)
1 tbsp olive oil
150g feta
1 pomegranate
150g kale, chopped
Toasted Tahini Dressing (recipe below)

Preheat oven to 200C/180 Fan/Gas Mark 6. Slice the squash in half; scoop out the seeds and discard. Peel the squash, if you want to, and slice into finger size pieces, about 3-4 inches long. Place on a baking tray and drizzle with olive oil. Sprinkle ras el hanout over the squash and rub with your hands to coat. Roast in oven for 20-25 minutes or until squash is tender and a knife can easily be inserted.
Heat a frying pan over a medium heat and add 150 ml of water, a drop of olive oil and season with salt and pepper. Add kale, cover and bring to a boil. Reduce to a simmer and cook for 8 minutes. Drain and plate onto a serving dish
Remove squash from from oven and place on top of kale. Sprinkle with crumbled feta and top with pomegranate seeds. Drizzle with dressing Toasted Tahini Dressing.

Toasted Tahini Dressing

2 tbsp tahini
100ml water
1 tbsp lemon juices
1 tsp agave syrup or similar
50g toasted sesame seeds
salt to taste

Combine all ingredients in a blender or using a hand blander. Taste and adjust seasoning, if too thin, add more tahini, if too thick, add a bit more water.

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