Crushed Spiced Squash with Hazelnut Gremolata

It’s a perfect way to use up leftover roasted root veg. The hazelnut gremolata adds a little flavour boost, while the giant couscous and a few spoons of yoghurt complete the meal. This dish is lovely hot or cold and makes a great packed lunch.

SERVES: 2 as a main, 4 as a side
TOTAL TIME: 45 minutes

INGREDIENTS

• 1 small butternut squash (about 750g)
• 1 tsp fennel seeds
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• ½ tsp ground ginger
• ½ tsp smoked paprika
• 3 tbsp olive oil
• 400g tin of chickpeas
• 200g giant couscous (or usebrown rice or another whole grain)
• 100g plain vegan yoghurt (or soy or oat)
• ¼ tbsp chilli flakes (optional)
• salt and freshly ground black pepper

For the hazelnut gremolata:

• 30g hazelnuts
• 1 big garlic clove
• 40g flat-leaf parsley
• 1 lemon
• 75ml olive oil

METHOD

1. Preheat the oven to 220°C/200°C fan.

2. Peel and halve the squash and remove the seeds (see Tip). Cut the flesh into 2cm cubes and spread over a large roasting tray.

3. Combine the fennel, coriander and cumin seeds in a mortar with the ginger and paprika, and grind into a rough crumb. Sprinkle this over the squash, then add 2 tablespoons of the olive oil. Season well with salt and pepper and toss to combine.

4. Roast the squash for 15 minutes, then drain the chickpeas and add them to the roasting tray, along with the remaining tablespoon of olive oil. Mix well and roast for another 15 minutes until the squash is soft and starting to char in places.

5. Meanwhile, cook your couscous in a saucepan of boiling water for 8 minutes. Drain and rinse quickly to prevent it sticking.

6. To make the gremolata, lightly toast the hazelnuts in a dry frying pan. Mince the garlic and roughly chop the parsley. Zest and juice the lemon, reserving the zest for later. Add the lemon juice, garlic, parsley, hazelnuts and 30ml of the olive oil to a small food processor and blitz until you have chunky paste. Pour this into a bowl and add the remaining 45ml of olive oil. Season with salt and pepper to taste. The mixture should be bright, zesty and crunchy.

7. Once the squash is cooked, use a fork or a potato masher to mash about half to three-quarters of the squash and chickpeas in the pan you cooked them in.

8. Pour the couscous into a large bowl or platter and mix through the crushed squash mixture. Add the gremolata and a few dollops of yoghurt. Finish with the reserved lemon zest and a sprinkle of chilli flakes, and a final drizzle of olive oil, if you like.