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Baked Squash with Chilli, Garlic, Coriander and Pumpkin Seeds

Baked Squash with Chilli, Garlic, Coriander and Pumpkin Seeds

Autumn brings a wide variety of colourful squashes, pumpkins and gourds in all shapes and sizes. This side dish of baked squashes dressed with fried green chilli, garlic, coriander and parsley, topped off with toasted pumpkin seeds is a perfect seasonal side dish with your roast dinner. We’ve included details on how to cook this over an open-fire or in your kitchen oven, whichever suits you best.ย  This is a great recipe to use up those halloween pumpkins you never got around to carving!

Ingredients

4 small assorted autumn squashes
1 hot green chilli, finely sliced
2 cloves of garlic, finely sliced
1 handful of flat leaf parsley, finely sliced
1/2 tsp coriander seeds
Zest of half a lemon
Maldon sea salt flakes & freshly ground black pepper
Rapeseed Oil
Handful of pumpkin seeds

Method (if cooking over fire)

  1. Bake squash directly in hot coals, turning often.
  2. Pour enough oil into your small saucepan, to fill it 1cm deep and heat to a medium temperature.
  3. Add the chilli, garlic, coriander seeds and parsley, watching closely and take off the heat when the garlic starts to turn golden.
  4. Once the squashes are charred all over and a skewer can be inserted easily to the centre, remove and cover with cling film so the that the squash retracts from the skin making it easier to peel.
  5. Add the lemon zest to the oil mixture to infuse.
  6. Add the pumpkin seeds to a dry hot pan and toast until they start to pop.
  7. Peel and deseed the squashes. Cut them into wedges and arrange on your serving dish. Drizzle over the oil with all the crispy bits and season with salt and pepper.

 

Method (if cooking in the oven)

  1. Pre-heat your oven to 200 degrees C.
  2. De-seed the squash, then slice into large wedges. Toss in oil and a large pinch of salt and pepper, and roast in the oven for 30-35 minutes.
  3. Pour enough oil into your small saucepan to fill it 1 cm deep and heat to a medium temperature.
  4. Add the chilli, garlic, coriander seeds and parsley to the oil, watching closely and take off the heat when the garlic starts to turn golden.
  5. Add the lemon zest to the oil mixture to infuse.
  6. Add the pumpkin seeds to a dry hot pan and toast until they start to pop.
  7. When the squash is ready, arrange on serving dish. Drizzle over the oil with all the crispy bits and season with salt and pepper.

 



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