Onion squash is the first variety of squash of the year. It has a tender skin that does not need to be removed – its sweet depth works beautifully with the scallops.
1 onion squash
2 tbsp olive oil, plus a little extra for the pan
A pinch of fennel seed
Sea salt and freshly ground black pepper
5 stalks of chard, leaves only
The juice of half a lemon
Pre-heat the oven to 200C/400F/Gas6.
Slice the onion squash in half and scoop out the seeds, then slice into one- inch chunks. Place into a roasting dish and drizzle over a tablespoon of the olive oil. Sprinkle over the fennel seeds and season with salt and pepper. Place on the middle shelf of the oven and roast for 25 minutes – the squash should be tender but not falling apart.
While the squash is cooking, boil a pot of well-salted water then plunge in the chard and cook for three minutes. Now drain, place both the chard and the squash into a bowl and squeeze over the lemon juice. Add the rest of the olive oil and toss together to combine. Season to taste.
Cook the scallops as per the first recipe (far left). Arrange the vegetables on to a plate and top with the cooked scallops. Serve at once.