One of our favourite festive nibbles - simple to make and the caper and herb dip complements the sweet smoky squash.
Smoky Squash and Pepper Stars with a Caper Herb Dip
Smoky Squash and Pepper Stars
Prep and cooking time: 45 minutes | Baking Time: 10 minutes
Dietary: Vegan | Makes 12
- 400g butternut squash, peeled and diced
- 2 red peppers, diced
- 2 tbsp olive oil
- 50g roasted hazelnuts, roughly chopped
- ½ tsp smoked paprika
- 1 tbsp fresh thyme, chopped
- Salt and freshly ground black pepper
- 2 tbsp olive oil
- 3 sheets of filo, each cut into 12 squares
- You will need a 12 hole cupcake baking tin.
- Pre-heat the oven to 220C/200Fan.
- Heat the olive oil in a baking tray and roast the butternut squash and red pepper for 30 minutes untilsoft.
- Roast the hazelnuts in the pre-heated oven for 8 minutes, then cool and rub off the skins and roughly chop.
- Mix the roasted squash, red peppers, chopped roasted hazelnuts, grated mozzarella, smoked paprika and thyme together.
- Season with salt and freshly ground black pepper.
- Place the 3 sheets of filo on top of each other and cut into 12 equal squares.
- Brush the indentations in the cupcake baking tin with olive oil.
- Take 3 squares of filo at a time. Brush each one with olive oil and lay them overlapping each other to form a 12 pointed star shape.Gently press the filo star shape into the cupcake baking tin. Divide the filling into 12.
- Place a spoonful of filling into the middle of each filo star.
- Bake in the preheated oven for 10 minutes or until golden. Check regularly, as they brown easily. Leave to cool for a few minutes before eating and serve with caper herb dip.
Caper and Herb Dip
Prep Time: 10 minutes | Cooking Time: 5 minutes
Dietary: Vegan, Gluten free | Serves 4
- 4 tbsp olive oil
- 4 tbsp capers, rinsed and dried on kitchen paper
- 1 garlic clove, sliced
- 10 sage leaves
- 1 lemon, zest and juice
- 2 tbsp parsley, chopped
- Fry the capers in the olive oil until they pop open and have lost their moisture.
- Add the garlic, and sage leaves and fry until the garlic is soft and the sage leaves are crisp and the capers are crisp.
- Add the lemon juice and zest and stir in the chopped parsley.
Delicious food photography by Rob Wicks of Eat Pictures.
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