Squash, Chestnut & Cranberry Windsordale Bake

Wholesome and nutritious!

Ingredients: 

• 2 tbsp neutral oil
• 1 medium red onion, diced
• 500g (prepared weight) butternut squash, cubed into 1 cm cubes
• 150g leeks, washed and chopped
• 2 sprigs fresh rosemary, one finely chopped
• 100g cooked chestnuts, roughly chopped
• 400g tin (240g drained weight) cooked lentils
• 200g Cranberry Windsordale
• 100g fresh breadcrumbs
• Drizzle of runny honey
• Salt and pepper
• 1 egg, beaten
   

Directions:

1. Preheat the oven to 180°C / 160°C Fan / 350°F / Gas Mark 4.
    
2. Heat the oil in a large pan or casserole dish on a medium heat hob. Next add in your onions and cook for a few minutes until softened. Add the squash to the pan and stir through. Allow this to cook further 5-6 minutes, allowing the squash to become golden brown on the edges.
    
3. To the pan add the leeks and rosemary and season well. Once the leeks have started to soften add the chestnuts and lentils. Once that is all combined, remove from the heat and keep the pan to one side.
    
4. To make the breadcrumbs for the recipe, pop 2-3 slices of bread into a food processor and whizz for a few seconds. You will need around 100g of breadcrumbs for this recipe.
    
5. Add the breadcrumbs into the slightly cooled squash mixture, crumble over 150g of the Cranberry Windsordale and add the beaten egg. Stir the whole mixture together until completely combined.
    
6. Line a 20cm round cake tin with baking paper. Spoon in the squash mixture little by little, firmly pressing it down with each layer to hold it all together. Once all the mixture is in the tin, and leveled, bake for 25 minutes.
    
7. Once cooked, remove the cake tin from the oven and allow to sit for 5 minutes to settle. Place a plate on the top and quickly flip over and turn out the squash bake onto the plate. Drizzle a little runny honey over the bake, crumble the remaining cheese onto the top and finally add a fresh sprig of rosemary to serve.
    

Squash, Chestnut & Cranberry Windsordale Bake

Perfect for breakfast, dessert or anytime!

Ingredients: 

• 200g self-raising flour
• 25g unsalted butter, cold and cubed
• 100g Cranberry Windsordale, grated (plus extra for topping)
• 1g (pinch) of cinnamon
• 100ml milk
• 1 egg yolk (for egg wash)
   

Directions:

1. Preheat the oven to 200°C (180°C fan, 400°F, Gas 6).
    
2. In a large bowl, rub the cold butter into the flour using your fingertips until the mixture resembles fine breadcrumbs.
    
3. Stir in the grated Cranberry Windsordale and the pinch of cinnamon.
    
4. Gradually add the milk, stirring with a knife until the mixture begins to come together into a soft dough. Be careful not to over mix.
    
5. Turn the dough out onto a lightly floured surface and gently knead until smooth.
    
6. Roll the dough out to about 3cm thickness.
    
7. Use a 5cm round cutter to cut out the scones. Re-roll any scraps to cut out more scones.
    
8. Place the scones on a baking sheet lined with parchment paper.
    
9. Brush the tops with egg yolk and sprinkle with additional grated WindsorDale cheese if desired.
    
10. Bake for 12-15 minutes or until golden brown on top.
     
11. Remove from the oven and let cool on a wire rack for a few minutes before serving.
     
12. Serve warm with butter, clotted cream or jam for a delicious treat. Enjoy with a cup of Yorkshire tea for an authentic experience
     

Cave to Co-op is a partnership between Provision International and the Neighboring Food Co-op Association (NFCA) to support local, artisanal cheese producers in our region and make their products more easily available to co-op shoppers.  The NFCA is a network of more than 35 food co-ops in our region — including yours — that are working together to advance their vision of a thriving regional economy, rooted in a healthy, just and sustainable food system and a vibrant community of co-operative enterprise.  For more information, please visit www.nfca.coop.