Whole roasted but­ter­cup squash

Nadia - - FOOD ROASTS -

Ready in 1 hour 20 min­utes | Serves 4 | DF | GF

2 but­ter­cup squash (or other small pump­kin va­ri­ety, roughly 900g-1kg each)

2 Tbsp olive oil

2 medium onions, diced

3 cloves gar­lic, finely chopped

1 thumb gin­ger, peeled and finely grated

2 tsp cu­min seeds, crushed

2 tsp co­rian­der seeds, crushed

½ tsp chilli flakes

2 cups chicken stock*

1 can crushed toma­toes 2 tsp liq­uid honey

⅓ cup finely chopped dried apri­cots

1 can brown lentils, rinsed and drained well


¾ cup plain hum­mus* 2 Tbsp lightly toasted pump­kin seeds ½ cup roughly chopped co­rian­der

1 Pre­heat oven to 180°C. Place but­ter­cup squash on a lined bak­ing tray and bake for 45 min­utes.

2 While squash is bak­ing, heat olive oil in a large fry­ing pan on a medium heat. Cook onion with a pinch of salt for about 8 min­utes or un­til lightly golden. Add gar­lic, gin­ger and spices and cook for a fur­ther 2 min­utes un­til fra­grant. Stir reg­u­larly to en­sure spices do not stick to the pan. Add stock, toma­toes, honey and apri­cots and cook for 8 min­utes. Add drained lentils and cook for a fur­ther 10 min­utes or un­til most of the mois­ture has evap­o­rated. Re­move from heat and sea­son to taste with salt and freshly ground black pep­per. 3 Re­move squash from oven but leave oven on. Al­low squash to cool slightly then, us­ing a sharp knife, care­fully slice off each top to form lids. 4 Us­ing a spoon, scoop out and dis­card the seeds and soft mem­brane in­side the squash. Scrape out the ma­jor­ity of the flesh (leav­ing about 1cm of flesh all around the in­side), place in a bowl and mash roughly with a fork. Take ½ cup of mashed squash and set aside in a small bowl to be used for the hum­mus later. 5 Add the rest of the mashed squash to the lentil mix­ture and stir to com­bine. Spoon this mix­ture into the squash shells (you may have a bit of mix­ture left over). Place the lids back on top and re­turn to the oven for about 15 min­utes to heat through. 6 Add hum­mus to the bowl of re­served mashed squash and stir to com­bine. Sprin­kle over toasted pump­kin seeds. 7 To serve, bring the squash to the ta­ble and let your guests help them­selves to a big scoop of pump­kin and lentils. Dol­lop with some pump­kin hum­mus and sprin­kle with co­rian­der. Serve with rice or couscous if you would like to make the meal spread fur­ther.

PROPS Enamel plate from An­tiques of Ep­som. All other items stylist’s own.

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