This recipe was created by Kali Hamm, a veg scheme member and plant-powered chef. Follow her on instagram for her latest recipes, news and events.
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This dish feels a little special, the pureed squash requires a touch more effort than just roasting but it reflects in the dish and the beautiful flavour of the fresh veg still shines through. Makes a nice vegan dish to impress guests as part of a meze or with just some sautéed greens or a fresh salad. You can switch out the squash for whichever variety you have to hand but sweetness/ flavour will of course vary.
Serves 2
1 medium white pattipan squash
2 tbsp coconut oil
1 tbsp garlic oil
1 tsp Dijon mustard
1 tbsp nutritional yeast
50ml olive oil
juice half lemon
50ml milk of choice- just enough to get the blender going
Fried chickpeas
160g chickpeas – cooked, drained & patted dry
2 tbsp coconut oil
1 tsp smoked paprika – hot
1 tsp garlic oil
1 tbsp nutritional yeast
good pinch Malden salt
pinch fresh black pepper
Quick fried cherry tomatoes
200g cherry tomatoes, washed
20g parsley, chopped
2 tbsp ground pistachio- roast and grind in a food processor
Garlic oil
4 large cloves garlic
200ml extra virgin olive oil
Pre heat the oven, 200c. Wash and cut your squash, remove the seeds. Cut into even chunks to roast, line a baking tray with parchment and spread the squash out, coat in the coconut oil and season. Roast for about 20 minutes until tender and beginning to take on colour.
While the squash is roasting make your garlic oil. Grate the peeled garlic cloves into a jar and cover with olive oil. This is a great oil to have in the kitchen to easily add extra garlic magic to a quick meal. The garlic becomes less potent over time so if you can perhaps make this ahead.
Once the squash is cool enough to handle, scoop out the flesh. Place in a blender or food processor along with the other ingredients except the milk, adding milk only as much as you need to loosen the mix. Taste for seasoning.
For the chickpeas, heat a large non stick fry pan. Add the chickpeas, cook for about 7 minutes on medium high heat, until crispy but still a little soft inside. Scoop out onto kitchen paper and season with the rest of the chickpea ingredients.
Using the remaining oil in pan to cook your tomatoes. Keep the tomatoes whole and on high heat, cook for just a couple of minutes. Add the parsley, using a spatula squish the tomato down to release a little juice that will mix nicely with the oil and parsley and create oozy tomato goodness. Plate up, starting with the squash puree, topped with the tomatoes, then chickpeas and ground pistachio. The pistachio adds an extra delicious flavour and richness to the dish.
