Roasted Red Kuri Squash and Mushrooms with Tomato and Celeriac  Sauce

A new season is here and we are about to have squash in abundance!!! We still have summer squash as they are on the market year round, plus the addition of seasonal squash. Almost as abundant as squash varieties are the ways in which we can cook them. Squash has great nutritional value, providing
high levels of vitamin A, C, and potassium and is also a good source of vitamin E, Folate, Magnesiu, and valuable B-complex vitamins. The following recipe was inspired by Red Kuri Squash, but feel free to be adventurous and substitute different varieties.

Marinated Red Kuri Squash and Mushrooms
Half of a large Red Kuri Squash, seeded and cut into half moons
1/8 tsp cayenne pepper
7 cloves
1/8 tsp ground ginger
1/8 tsp curry powder
1/8 tsp ground cumin
3 tbsp orange juice
1 tbsp olive oil
5 sage leaves
3 thyme sprigs
½ tsp Himalayan or fine sea salt salt
225g white mushroom

Tomato and Celeriac Sauce
1 tbsp coconut oil, no flavour
40g celeriac leaves and stalks, small pieces
120g celeriac root, small pieces
1 garlic clove
115g cherry tomatoes, cut into quarters
½ tsp Himalayan or fine sea salt
150ml hazelnut milk
½ tsp garlic powder
Fresh black pepper to taste

Optional: garnish with about 6 purple/orange violas (edible flowers) and 1 small baby courgette slices, cooked kale stripes.

1. After cutting the squash in half moons, put the slices in a big bowl.
2. Blend all the spices, orange juice, thyme, sage, olive oil and salt in a blender.
3. Toss the squash with the marinade, making sure all parts are coated.
4. Cover the bowl with cling film and let it marinate in the fridge for at least 4 hours, ideally overnight.
5. Preheat the oven to 250C.
6. Line a baking tray with a large sheet of parchment paper.
7. Take the marinated squash from the fridge and place the slices in the center of the parchment paper, close well, folding every edge, keep the remaining marinade aside.
8. Clean the mushrooms with a dry kitchen towel, cut the stalks and cover them with remain marinade from the squash, set aside.
9. Bake the squash for about 30 minutes. After 20 minutes in the oven, place the mushrooms in the oven to bake for the final 10 minutes. While everything is baking, it's time to prepare the sauce.
10. In a frying pan melt the coconut oil and sauté the celeriac stalks for about 3 minutes, add the garlic and celeriac roots sauté for 3 more minutes, add the tomatoes sauté for 3 more minutes again. Add the celeriac leaves and 100ml of hazelnut milk mix the ingredients, simmer until the liquid is reduced half way, about 8 minutes.
11. Pour the mixture into a blender, add garlic powder, olive oil and fresh ground black pepper. Blend all the ingredients until you have a smooth consistency. We want the sauce not too thick nor too runny. If necessary, add more hazelnut milk. Taste for seasoning and adjust if necessary.
12. Remove the mushrooms from the baking tray and open the parchment paper carefully as hot steam will come out. Change the oven to the grill mode and allow it 15/20 minutes more cooking time for the squash.
13. When there are 5 minutes remaining, add the mushrooms to the baking tray under the grill.
14. Once the squash and mushrooms are tender and lightly browned, remove from the oven.
15. Pour the sauce on top of the vegetables, garnish as you prefer. It is ready to serve!

Notes: You can buy or make your own hazelnut milk, for this recipe you will need approximately 30g of hazelnuts and 120ml of water, blend it well in a bullet or blender. Using a nut milk bag to strain it into a small bowl.

Source: Patricia Nunes, Natural Chef

Allergy advice: Celeriac, hazelnuts.