It started out with the best of intentions. There is only one rule in our house when it comes to food cupboards: if you finish it, you must add it to the shopping list for the week. The coconut cream should have been sitting in the cupboard waiting.
Of course it was nowhere to be found. Neither was the coriander leaf & the ginger looked a bit past it’s best. I couldn’t find a chilli either.
But all of this seemed eminently do-able, except for the coconut cream. In the end I used yoghurt as a substitute with added desiccated coconut. It all tasted a bit too acidic so I added 2 tsp sugar to compensate. In reality though it all ended up tasting good, next time I’ll use coconut cream, and so should you.
- 1 butternut squash quartered and deseeded
- oil, butter, salt and pepper to bake
- 2 sticks lemongrass, chopped
- 1
medium green chilli,2 tsp chilli flakes - 30g
coriander leaf,parsley - juice of 1 lime
- 1inch ginger
- 80g coconut cream
- 1tbsp oil
- 1 tin chickpeas, drained and rinsed
Set the oven at 200C/gas mark 6. Slice 750g of pumpkin, or other autumn squash, into thick segments, then scrape away any seeds and fibres. Place the slices on a baking tray, trickle lightly with groundnut oil and dot generously with butter. Season with black pepper and salt then bake for a good 45 minutes or so, until the flesh is deep gold.
While the pumpkin bakes, whizz the following (or their substitutes) in a food processor: 2 sticks of lemongrass, cut into short pieces, 1 medium-sized green chilli of moderate heat, 30g of coriander leaves and stems, the grated zest of 1 lime, 2 cloves of garlic, ½ tsp of salt, a small lump of ginger and 80g of coconut cream. Pour in enough groundnut oil to make a soft paste.
Rinse a 400g can of chickpeas under running water. Tip them into a small saucepan with some oil, then add the spice paste (you may not need all of it) and warm gently over a moderate heat. When the chickpeas are hot, fold a handful of torn coriander leaves through it, divide between two plates and serve with the slices of roasted pumpkin.
The length of time a slice of squash or pumpkin takes to cook depends on the variety. Some, such as the firm fleshed Crown Prince, take longer than the softer textured varieties. Roast them for a good half hour to 45 minutes, basting occasionally with a little butter or oil until they are tender and translucent. They will hold in good condition while you warm the chickpeas and spice paste.
You can use rice, quinoa or other varieties of bean instead of the chickpeas. Introduce a little coconut milk into the spice paste so it becomes more of a sauce. Spoon it over the pumpkin as you serve.