Roasted Squash, Chilli and Goats Cheese Naans
Roasted Squash, Chilli and Goats Cheese Naans
SERVES 2
8 MINS PREP
25 MINS COOK
These topped naans are tastier than a sandwich and a great easy meal idea. The naan is crisp on the edges and fluffy elsewhere making it the perfect base!
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Ingredients
- 1 packet The Spice Tailor Garlic and Coriander or Plain Naan
- 4 tbs. crème fraiche or sour cream
- 300g kambocha pumpkin or butternut squash, cut into 1” pieces, I like to leave the skin
- ½ small red onion, finely sliced
- 2 fat green chillies, washed and pierced with the tip of a knife
- 100g log of goats cheese, finely sliced
- Extra virgin olive oil, salt and pepper to cook
Method
- Preheat the oven to 200C.
- Toss the pumpkin and chillies with a little of the olive oil and seasoning and place in a baking tin and roast for 15m or until the they are both soft when poked with the tip of a knife. Take out but leave the oven on.
- Wrap the chillies in cling film and leave to steam for 1-2 minutes. Carefully peel the skin off, slice off the tops, slice in half lengthways, take out the seeds and slice into long slivers.
- Flash the both sides of the naans under running water. Place on your baking sheet, evenly spread the sour cream over the top, leaving a 1” border. Scatter over the pumpkin, slivers of pepper and red onions. Tuck in slices of the goats cheese, drizzle with a little extra olive oil if you like and a couple of turns of the black pepper mill. Bake on the upper shelf until the naan is soft and the edges are lightly crisp, around 2-3 minutes.
Ingredients
- 1 packet The Spice Tailor Garlic and Coriander or Plain Naan
- 4 tbs. crème fraiche or sour cream
- 300g kambocha pumpkin or butternut squash, cut into 1” pieces, I like to leave the skin
- ½ small red onion, finely sliced
- 2 fat green chillies, washed and pierced with the tip of a knife
- 100g log of goats cheese, finely sliced
- Extra virgin olive oil, salt and pepper to cook
Method
- Preheat the oven to 200C.
- Toss the pumpkin and chillies with a little of the olive oil and seasoning and place in a baking tin and roast for 15m or until the they are both soft when poked with the tip of a knife. Take out but leave the oven on.
- Wrap the chillies in cling film and leave to steam for 1-2 minutes. Carefully peel the skin off, slice off the tops, slice in half lengthways, take out the seeds and slice into long slivers.
- Flash the both sides of the naans under running water. Place on your baking sheet, evenly spread the sour cream over the top, leaving a 1” border. Scatter over the pumpkin, slivers of pepper and red onions. Tuck in slices of the goats cheese, drizzle with a little extra olive oil if you like and a couple of turns of the black pepper mill. Bake on the upper shelf until the naan is soft and the edges are lightly crisp, around 2-3 minutes.
Keep this recipe for later
EMAIL ME A PRINT COPY
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Restaurant quality meals in minutes
Explore the world through flavour today
Explore the world through flavour today
