Maple squash and tahini polenta bites
Prep time: 35 minsTotal time: 
Maple squash and tahini polenta bites
Get the drinks on ice and the bites out, and welcome the neighbours in. These can be made ahead of time, leaving you free to enjoy the evening
Prep time: 35 minsTotal time: 
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
Ingredients
- 4 tbsp tahini, stirred
- 1 garlic clove, crushed
- 4 tbsp thick strained Greek yogurt
- juice of ½ lemon
- ½ butternut squash, cut into 5cm wedges
- 1½ tbsp maple syrup
- 1 tbsp olive oil, plus extra to grease and drizzle
- 30g unsalted butter
- 18 sage leaves
For the polenta bases
- 400ml vegetable stock*
- 100g polenta
- 3 sage leaves, finely chopped
- 1 tbsp mixed sesame seeds (optional)
Step by step
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Line a baking tray (about 20cm x 30cm) with baking paper. To make the polenta bases, bring the stock to the boil in a pan, then reduce the heat to medium-low and add the polenta. Whisk until thickened, then season and stir in the sage. Spread into the prepared tray in an even layer and scatter over the sesame seeds, if using. Cool, then chill in the fridge for at least 3 hours to set.
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Meanwhile, whisk together the tahini, garlic, yogurt and lemon juice. Season, then chill.
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Preheat the oven to 220°C, fan 200°C, gas 7. Toss the squash with the maple syrup and olive oil, season, then tip onto a lined baking tray. Roast for 35 minutes, until soft. Remove the chilled polenta from the tray and cut into 18 rectangles. Transfer to a greased baking tray, drizzle with a little extra oil and bake for 10-12 minutes, until crisp.
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Melt the butter in a small pan over a medium heat. Once foaming, add the sage leaves and cook for 20-30 seconds each side, until darkened. Transfer to a kitchen-paper-lined plate (they will crisp up).
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To assemble, top each polenta square with tahini yogurt and squash. Finish with a sage leaf and any leftover sage butter.
*Check your stock is gluten-free, if required.
