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Words and photo from Orchard by James Rich.
A Bloody Mary is never a bad idea. In fact, I enjoy them so much I’ve started exploring how else I can use their key ingredients to create flavour. This dish – almost a stew but also thick enough to be a side dish – brings together most of the traditional cocktail ingredients with the delicious, sweet and earthy flavours of butternut squash to create something warming, flavourful and quite different.
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Bloody Mary Roast Squash
Ingredients
- 2 tablespoons olive oil
- 2 red onions, sliced
- 1 large butternut squash, peeled, deseeded and chopped
- 6-8 springs thyme
- 2 garlic cloves, crushed
- 4 celery stalks, chopped
- 750 ml 25 fl oz/3 cups passata
- 200 ml 7 fl oz/scant 1 cup water
- juice of ½ lemon
- 1 tablespoon Worcestershire sauce
- 2 tablespoons horseradish sauce
- Tabasco sauce, to taste
- 150 g 5 oz green olives, pitted
- rice, baked potatoes or mashed potato, to serve
- bitter leaf salad, to serve
Instructions
- Preheat the fan oven to 180°C (400°F/gas 6). Heat the oil in a casserole dish (Dutch oven) over a medium heat and soften the onions, squash and thyme for 5 minutes.
- Add the garlic and celery and cook for 10 minutes, stirring occasionally, then cover with a lid and leave to cook gently for a further 10 minutes.
- Add the passata, water, lemon juice, Worcestershire sauce, horseradish sauce and some Tabasco. Stir, increase the heat and bring to the boil before placing the pan in the oven and roasting, uncovered, for 50 minutes.
- Add the olives, stir, then return the pan to the oven for a final 15 minutes. Serve immediately, with rice, baked potatoes or mash and some bitter green leaves.
Excerpted from Orchard by James Rich (Hardie Grant). Copyright © 2022.