Club Dualit

Dualit Product Recipe:

Caramelized Butternut Squash with Whipped Feta and Zhoug

Serves: 4

Created by MasterChef finalist Emma Spitzer, this is sweet, salty and spicy all on one plate; this dish is a great hit of powerful flavours that all mesh really well together. Zhoug is a fiery Middle Eastern relish that works as a condiment for all manner of dishes, so store any leftover sauce in an airtight container in the fridge for up to two weeks. We made the zhoug using the Dualit Food Processor.

Shopping List

  • 1 large butternut squash, peeled,
  • deseeded and cut into 2cm chunks
  • 30g butter, melted
  • 1 tablespoon soft dark brown sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon sea salt
  • 30g unsalted pistachio nuts
  • 100g Whipped Feta

For the zhoug

  • 1 bunch of coriander, including stalks
  • ½ bunch of flat leaf parsley, stalks removed
  • 1 green chilli
  • 1 tablespoon chilli flakes
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon sea salt
  • 100ml rapeseed oil
  • juice of ½ lemon


  1. Preheat the oven to 200°C/180°C fan/Gas Mark 6.
  2. Place the butternut squash in a bowl and toss with the melted butter, sugar, cinnamon and salt. Spread out on a baking tray and roast for 30 minutes or until cooked through and the sugar is starting to caramelize.
  3. While the squash is roasting, add the pistachios to a separate baking tray and roast for 8 minutes or until they begin to brown and smell nutty. Remove from the oven and leave to cool, then chop roughly with a knife.
  4. For the zhoug, place all the ingredients except the lemon juice in the Food Processor and pulse until it forms a loose green sauce. Stir in the lemon juice.
  5. Once cooked, transfer the butternut squash to a serving dish and dot over tablespoonfuls of the whipped feta before drizzling over the spicy zhoug and scattering with the chopped nuts.

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