Roast Squash & Ajo Blanco Sauce

Ingredients:

Ajo blanco (garlic almond sauce):

3/4 cup blanched almonds (divided)

1 garlic clove

1 tsp sherry vinegar

1/2 cup extra virgin olive oil

1/2 cup ice water

Salt

Pickled red onion:

1 red onion (sliced in thin discs or mandolined)

Juice of one lemon or apple cider vinegar

Pinch of salt

Water to cover

Roast squash:

1 squash of choice (I like red acorn but butternut squash or any other seasonal squash is great)

Olive oil

Salt & pepper

Method:

First prepare the pickled red onion, this can be done ahead and left in the fridge for a week.

Slice the onion into thin discs or mandolin. Place these in a jar and top with the salt, vinegar and water. Give it a shake and store in the fridge until needed.

Toast 1/4 cup almonds for about 5 minutes until golden. Leave to cool then chop coarsely

Blend remaining 1/2 cup almonds, garlic, olive oil, sherry vinegar, ice water and salt to taste. Blend until smooth and creamy.

Roast the squash at 200’C for around 30 - 45 minutes, turning half way. Until tender and starting to brown.

Serve on a plate, top with the roast squash, pickled red onion and toasted chopped almonds.