Butternut Squash Lebanese style

A tasty vegetarian dish from the Middle East

 Ingredients for 4

1 large butternut squash, deseeded, skin removed

Extra virgin olive oil

70g tahini

juice of l lemon & 1 lime

 3 cloves of crushed garlic

1 red & 1 green chilli, deseeded & finely chopped

½ tsp chilli powder, plus extra

3 tbsp toasted pine nuts

2 tbsp chopped walnuts

1 small bunch of coriander chopped (use stems as well as leaves) 

 Heat oven to 190℃ (210℃ for non-fan)

Slice squash, drizzle with oil and roast on baking tray for about 30/40 mins, turning a couple of times until tender and the edges caramelise

For the dressing combine tahini, lemon & lime juice in bowl and beat in 6 tbsp water to smooth paste. Heat a little olive oil in frying pan, then add chopped garlic, chillies and chilli powder.

Cook for 1 min over medium heat then add tahini and walnuts and continue to cook for another minute. Remove from heat and stir in the chopped coriander.

Arrange squash on serving plate, cover with sauce, scatter pine nuts over top together with a light sprinkle of chilli powder only if you like your food more spicey (on the photo the pine nuts were included in the sauce but subsequently I prefer them added at the end

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Whilst the tahini is out of the cupboard why not quickly whizz up some humous

drain 400g tin of chickpeas

tablespoon of tahini

1 clove garlic

tbsn extra virgin olive oil

some sea salt

small spoon chilli powder

juice of two limes or one lemon

approx 12 stalks with leaves of fresh coriander

blend all together until smooth, taste and add more seasoning if required.

Add whatever fresh herbs you prefer, or use sundried tomatoes, red pepers, the choice is almost endless