Scruffy squash dumplings

Scruffy squash dumplings

main courses | serves 68

1. Blitz your cooled mothership squash (recipe here) until youve got a thick pure. Scoop into a large bowl, grate in butter, then nutmeg. Add 400g flour and the baking powder to the mix, season with salt and pepper and mix. Depending on the moisture in the squash you might need to adjust the flour so you end up with a dough thats stiff enough to roll. Divide into 4, dust with flour then roll into sausages 1 cm in diameter. Slice it into 1 cm pieces and place them on a floured tray.
3. Get a large frying pan on a medium heat and add a drizzle of olive oil. Fry pancetta until its crisp. Put the oil and bacon to one side.
4. Boil a large pan of salted water. Cook the dumplings in two batches to prevent sticking. It only takes about 4-5 minutes to cook. Gently stir and separate them as they cook.
5. For each batch, place half the bacon and half the fat in a pan over a medium heat. Add the sage leaves and fry for about 45 seconds, until they go they go crisp. Take the pan off the heat and use a slotted spoon to transfer the dumplings to the pan with bacon, fat and sage. Add a few tablespoons of cooking water, a knob of butter and a little handful of parmesan and toss around so you get a creamy sauce. Finish with a few gratings of nutmeg and parmesan.


Recipe Jamie Oliver
Photo Jamie Oliver & David Loftus

from Issue 3


1 quantity mothership squash, cooled
50g chilled butter, plus a few extra knobs
400-600g plain flour
1 level tsp baking powder
Olive oil
16 slices smoked pancetta
A bunch of fresh sage, leaves picked
150g parmesan, finely grated

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