A delicious vegetarian midweek supper from Claire Thomson’s ” Home Cookery Year”. I like to cook the squash with the skin on, and eat the skin if it is thin enough. Serve with some toasted flat bread to mop up the juices if wished.
- 800 g squash Butternut or Crown Prince are good
- 2 medium red onions peeled and cut into wedges
- 5 tbsps sunflower oil
- 1 tbsp garam masala
- 50 g pumpkin seeds
- 2 x400g cans chickpeas drained and rinsed
- 1/2-1 tsp chilli flakes or powder
- sea salt and black pepper
- 1 small bunch fresh coriander leaves picked and roughly chopped
- 3 tbsps sunflower oil
- 2 plump garlic cloves peeled and finely chopped
- 1 tbsps grated fresh ginger
- 1 tsp cumin seeds
- 1 tsp ground turmeric
- 1 tsp mustard seeds
- 1 tsp runny honey
- zest and juice of 1 unwaxed lemon
- Preheat the oven to 220 c, 200 Fan, gas Mark 7.
- Place the squash on a baking tray together with the onion wedges. Sprinkle over 3 tbsps of the oil and the garam masala. Season with salt and plenty of freshly ground black pepper to taste.
- Bake for 25-30 minutes then add the pumpkin seeds and bake for a further 10 minutes, until the squash is tender. Remove from the oven and set aside.
- Place the chickpeas on a separate baking tray with the remaining oil and chilli flakes. Season to taste with plenty of salt and black pepper and mix well to coat the chickpeas.
- Bake for 8-10 minutes until the chickpeas begin to sizzle and some turn brown and crisp. Remove from the oven and put to one side.
- To make the dressing heat the oil in a small saucepan over a moderate heat. Add the garlic, ginger, cumin, turmeric, mustard seeds and honey and cook for one minute until fragrant. Add the lemon juice and zest and season with salt to taste.
- Put the squash and chickpeas into a large serving dish, scraping in any juices. Add the chopped coriander and spoon over the dressing.
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