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Marinated Squash with Herbs and Roast Garlic

Marinated Squash with Herbs and Roast Garlic

By OcadoLifePublished on 11 January 2024This Marinated Squash with Herbs and Roast Garlic from chef and food writer Esther Clark is just the thing to elevate a sharing antipasti platter or a warm salad of grains and bitter leaves. The Mediterranean-inspired recipe uses two types of olive oil: a light one to cook and crisp the edges of the squash; and extra-virgin (the fruitier and fresher, the better) to marinate and preserve. Spoon the fragrant oil from the jar over the squash when you serve it to ramp up the sunshine vibes. Looking for more Mediterranean-inspired recipes? Look no further.
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Time and servings

1 hrTotal time
Serves 6458 kcal/serving
15 minsPrep time
45 minsCooking time

Ingredients

  • 1 squash or pumpkin (approx. 730g), seeds scooped out, flesh cut into 3 cm-thick wedges
  • 1 whole garlic bulb
  • 2 tbsp mild or light olive oil
  • 2 tbsp sherry vinegar
  • 300ml extra-virgin olive oil
  • 1 tsp sea salt
  • 5 oregano sprigs
  • 80g pitted kalamata olives
  • 1 tbsp coriander seeds, crushed
  • 1 loaf olive bread, to serve (optional)
  • 70g (approx.) cured meats, to serve (optional)
  • 100g burrata (approx.), to serve (optional)

Method

  • Step 1

    Preheat the oven to 220°C/ 200°C fan/gas 7. Sit the squash wedges upright in a large roasting tin. Add the garlic, drizzle with the mild olive oil and roast for 45 mins-1 hr or until the squash is just tender when a cutlery knife is inserted. Drizzle with the vinegar while still hot and leave to soak in.

  • Step 2

    Take a large sterilised jar (1 L capacity) – sterilise it by washing the jar and lid, then placing on a tray in the oven at 180°C/160°C fan/gas 4 for 15 mins – and pack the squash into it.

  • Step 3

    Squeeze the garlic cloves out of their skins and add to the jar. Cover with the extra-virgin olive oil, then add the sea salt, oregano, olives and coriander seeds. Seal and marinate at room temperature for 24 hrs before serving. Delicious with olive bread, cured meats and burrata. Store leftovers in the fridge for up to 1 week and bring to room temperature before eating.