for 4 people

Squash

1 kg	squash (e.g. butternut)
1	garlic clove

Marinade

2 tbsp	soy sauce
1	olive oil
½ tbsp	liquid honey
¼ tsp	salt
a little	pepper

Hummus

2 tin	soya beans (approx. 220 g each)
50 g	pumpkin seeds
1	organic lemon, grated zest and 3 tbsp of juice
1 dl	water
1 tbsp	pumpkin seed oil
½ tsp	salt

Toast the seeds

4 tbsp	Hemp seeds
2 tbsp	pumpkin seeds

Topping

40 g

butter

How it's done

Squash

Peel the squash, halve lengthwise and remove the seeds. Make approx. 2 cm incisions in the squash at small intervals (approx. 5 mm). Change the cutting direction a few times as you go. Peel and thinly slice the garlic, place in the incisions.

Marinade

Place the squash on a baking tray lined with baking paper. Combine the soy sauce, olive oil and honey, season. Brush the squash with half of the marinade.

Roast

Approx. 45 mins. in the centre of an oven preheated to 180 °C. Remove, brush with the remainder of the marinade.

Hummus

Rinse and drain the soya beans, place in a measuring cup. Grate in the lemon zest, squeeze out 3 tbsp of juice, add along with all the other ingredients up to and including the salt, puree until smooth.

Toast the seeds

Coarsely chop the pumpkin seeds. Without adding any oil, toast the pumpkin seeds and hemp seeds in a non-stick frying pan for approx. 3 mins. Reduce the heat.

Topping

Add the butter and heat through until the butter foams and smells nutty. Plate up the squash, add the topping, serve with the hummus.

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