You and your guests will be living on the veg after you’ve had these gem squash blini. They are quick, easy to prepare and the meat eaters will love them too!
SERVES 6 // COOKING TIME 35 min
3 gem squashes
Pinch cayenne pepper
1 cup cake flour
1 tsp baking powder
1 tsp salt
50 ml olive oil
3 sprigs thyme
1 tin sweetcorn, drained
Salt and black pepper
Handful sage, plus extra to garnish
Juice of 1 lemon
200g blue cheese, to serve
1. Preheat oven to 180°C.
2. Halve the gem squash and place on a large baking tray, facing down. Bake until soft. Scoop out the flesh into a bowl and add the spices. Leave to cool. Sift in the flour, baking powder and salt. Whisk the egg in a separate bowl and stir into the squash mixture.
3. Heat 50g butter in a pan over medium heat. Drop in spoonfuls of the gem squash mixture and fry on both sides until golden brown.
4. Heat the olive oil in a pan over high heat. Add the thyme sprigs and allow to sizzle for one minute. Add the drained sweetcorn and toss in the hot oil until it is slightly charred. Remove from the pan and place on paper towel. Season.
5. To make the sage butter, heat the remaining butter in a heavy-based pan. Allow to slowly caramelise, making sure to always keep an eye on it, as it can quickly become blackened butter!
6. Turn down the heat, add the sage leaves and allow to gently fry and infuse in the fat. Slowly add the lemon juice (watch out – this will splatter!) and season.
7. Assemble the blini by topping each with a teaspoon of charred corn and a crumble of blue cheese. Garnish with a sage leaf and serve with the sage butter.