Aromatic Butternut Squash with Chickpeas and Cavolo Nero
This warming aromatic Butternut Squash dish has become a firm favourite in our family and addresses all the dietary requirements of a veggie daughter and son-in-law and a dairy-free son (so it’s vegan too).
You can swap the butternut squash for pumpkin, the warming spices of ginger and chilli are mellowed with coconut milk and lime gives just a hint of zesty-ness.
I usually serve this with a little basmati rice and sourdough flatbreads.
Recipe
Makes 4-5 portions
1 onion, peeled and roughly chopped
30g coriander including stalks, plus a few leaves to garnish
2 small red chillies, of desired spiciness
1 thumb sized piece of ginger, roughly chopped
6 cloves garlic
5 tbsp neutral oil
1 large or 2 small butternut squash
1/2 cauliflower broken into small pieces
1 aubergine chopped (smaller than 1cm squares)
1 red pepper
150g mushrooms
400g tin coconut milk (keep a little back to garnish)
Juice of 1 lime
1 carton/ can chickpeas
10 or so leaves of cavolo nero, pulled from stalk and roughly chopped
Method
In a food processor blend the chillies, garlic, ginger, shallot, coriander and oil to a chunky paste
Cut 3/4 of the butternut squash into wedges (the bottom rounded end), and roughly dice the rest, around 1cm
Mix 3 tbsp the spice paste with the butternut squash wedges to coat and roast at 185C until the squash is nicely golden and tender (around 25 mins)
Meanwhile place a large pan (I use a wok) over a medium heat, add the rest of the spice paste and cook out for 3-4 mins, stirring occasionally. Add the diced squash, cauliflower, aubergine, pepper and mushrooms, a splash of water and pop the lid on and let cook for a few minutes.
Add the coconut milk and simmer until the vegetables are tender. Stir in the chickpeas and Cavolo Nero. Simmer, stirring occasionally until the liquids have thickened and the chickpeas are creamy. Add a splash more water if necessary as you go. Season to taste and stir in the lime
Spoon the veggies and chickpeas into bowls, top with the roast squash and scatter over some coriander leaves.
