- Crushed Spiced Squash With Hazelnut Gremolata.jpg (50.8 KiB) Viewed 1042 times
Takes: 45 minutes
Serves: 2 as a main dish, 4 as a side dish
No nutritional information available.
Ingredients
- 1 small butternut squash (approximately 750g), peeled and halved and seeds removed
- 1 tsp of fennel seeds
- 1 tsp of coriander seeds
- 1 tsp of cumin seeds
- ½ tsp of ground ginger
- ½ tsp of smoked paprika
- 3 tbsp of olive oil
- Salt and freshly ground black pepper
- 400g can chickpeas, drained
- 200g giant couscous (or use brown rice or another whole grain)
- 100g plain vegan yoghurt (or soy or oat)
- ¼ tbsp of chilli flakes (optional)
For the hazelnut gremolata:
- 30g hazelnuts
- Zest and juice of 1 lemon
- 1 big garlic clove, minced
- 40g flat-leaf parsley, chopped
- 75ml olive oil
Method
1. Preheat the oven to 220°C/Fan 200°C Fan/Gas Mark 7. Cut the squash into 2cm cubes and spread over a large roasting tray.
2. Combine the fennel, coriander and cumin seeds in a mortar with the ginger and paprika, and grind into a rough crumb. Sprinkle over the squash, then add 2 tbsp of the olive oil. Season well with salt and pepper and toss to combine.
3. Roast for 15 minutes, then add the chickpeas to the roasting tray, along with the remaining tbsp of olive oil. Mix well and roast for another 15 minutes until the squash is soft and starting to char in places.
4. Meanwhile, cook your couscous in a saucepan of boiling water for 8 minutes. Drain and rinse quickly to prevent it sticking.
5. To make the gremolata, lightly toast the hazelnuts in a dry frying pan. Add the lemon juice, garlic, parsley, hazelnuts and 30ml of olive oil to a small food processor and blitz until a chunky paste. Pour into a bowl and add the remaining olive oil. Season, to taste.
6. Once the squash is cooked, use a fork or a potato masher to mash about half to three-quarters of the squash and chickpeas in the tray you cooked them in.
7. Pour the couscous into a large bowl or platter and mix through the crushed squash mixture. Add the gremolata and a few dollops of yoghurt. Finish with the lemon zest and a sprinkle of chilli flakes, and a final drizzle of olive oil, if you like.
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