Ingredients

The following ingredients have 4 Servings
  • 1 small or 1/2 large Butternut Squash (peeled, seeds removed and chopped into chunks)
  • 1 tbsp Olive Oil
  • 1 tbsp Za'atar
  • 1 litre/2 cups Vegetable Stock
  • 1 litre/2 cups Milk
  • 400 g/1 cup Fine Polenta
  • 2 tbsp Butter
  • 75 g/2.5 ounces Goat's Cheese
  • 75 g/2.5 ounces Tahini
  • 80 ml/1/3 cups Water
  • 1 clove Garlic (crushed)
  • 1 Lime (juice)
  • 2 sprigs Thyme (leaves picked)
  • Medium bunch Coriander (cilantro)

Instruction

  • Preheat the oven to 200°C. Mix the butternut squash with the oil and za'atar in a large bowl. Spread out onto a baking sheet in a single layer and place in the oven. Cook for 45 minutes.
  • While the squash is cooking make the polenta. Bring the stock and milk to the boil in a large saucepan. Pour in the polenta and whisk until smooth. Cook for 10 minutes then add the butter and goat's cheese. Stir through and keep warm until ready to serve.
  • Make the herby tahini sauce by putting all of the ingredients into a food processor and blend until smooth. Serve the polenta topped with a serving of squash and a drizzle of tahini sauce.