Recipe: Honey roast butternut squash with caramelised red onion compote

FROM French and Spanish to Moroccan and Greek, the team at Freddie’s Restaurant in St Albans raise the flags of many different countries.Under the guidance of head chef Joseph Abdaless, the menu is best described as modern European with a French influence and a large slice of the Mediterranean.Traditional Greek dips mix with French bruschetta and Moroccan aubergine in the starters line-up while Spanish chorizo mingles with Cornish scallops and traditional English black pudding in the mains.It is this contemporary and varied menu which Joseph is proud to serve to diners each day and his insistence on quality means only the best reaches the table.Here Joseph shares one of his recipes for a vegetarian starter.

Honey roast butternut squash with caramelised red onion compote glazed with goat’s cheese and crushed walnuts

Ingredients:1 medium butternut squash, cubed 4 sheets of filo pastry 1 glass of red wine2 tbsps of honey2 red onions, sliced 1 tbsp chopped fresh thyme 2 tbsps walnut 1 tbsp olive oil 2 tbsps white sugar2 tbsps brown sugar salt and freshly ground black pepper 4 round slices of goat’s cheese2 tbsps of sweet chilli sauce and balsamic reduction for decorating

Method>> Preheat oven to 475 �F (245� C)>> In a roasting pan, combine the squash together with thyme, olive oil, 1tbsp of honey, salt and pepper and place in the oven for 20 to 25 minutes>> Put the sliced red onion into a saucepan and add red wine, brown and white sugar and cook for 30 minutes until the onion is soft. Then add the rest of the honey.>> Using four small ramekins, fold a sheet of filo pastry inside each to make a basket shape. Place them in the oven and slow cook for about 8 to 10 minutes.>> Finally place the slices of goat’s cheese in a roasting tray and place it on the grill for one to two minutes to get a nice golden colourTo serve>> Take the filo pastry baskets and put some salad leaves in the bottom followed by  3tbsps of roasted butternut squash. Next add the goat’s cheese and red onion.>> Add the walnuts on the top and drizzle with sweet chilli sauce and balsamic reduction.

BOOK A TABLE Freddie’s Restaurant52-56 Adelaide StreetSt Albans AL3 5BG01727