Roasted squash slices

Name: Roasted squash slices
Prep time: 20 min
Total time: 65 min
Yield: 4
Ingredients: 1 kg squash; 1 tin chickpeas (approx. 120 g), rinsed, drained; 1 garlic clove; 3 tbsp olive oil; 1 tbsp liquid blossom honey; 1 tsp hot paprika; ¾ tsp salt; 400 g feta; 150 g plain yoghurt; 1 lemon; a little pepper; 3 tbsp hemp pesto; 80 g dried figs; 40 g almonds

Ingredients

4 people

Hint:

Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Squash

1 kg squash (e.g. Hokkaido incl. skin) cut into approx. 3 cm slices

1 tin chickpeas (approx. 120 g), rinsed, drained

1 garlic clove, sliced

3 tbsp olive oil

1 tbsp liquid blossom honey

1 tsp hot paprika

½ tsp salt

Feta dip

400 g feta

150 g plain yoghurt

1 lemon, rinsed with hot water, dabbed dry, grated zest and 1 tbsp of juice

¼ tsp salt

a little pepper

To serve

3 tbsp hemp pesto

80 g dried figs, cut into cubes

40 g almonds, coarsely chopped

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How it's done

Squash

Spread the squash, chickpeas and garlic onto a baking tray lined with baking paper. Drizzle with oil and honey, season, mix.

To roast

Approx. 45 mins. in the centre of an oven preheated to 180°C.

Feta dip

Place the feta in a measuring cup along with all the other ingredients up to and including the pepper, puree.

To serve

Serve the squash and chickpeas on a platter with the feta dip. Drizzle with the hemp pesto, top with the figs and almonds.

Good to know

Serve with:	Lamb's lettuce
Tip:	Season the squash with ¼ tsp cinnamon.

How-tos

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4 people

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