Delica pumpkin is one of the best ingredients you can get when it's in season - it really doesn't need a lot added to it in order to make it taste deliciously rich and flavoursome. This recipe is inspired by one of our best friend's, she cooked us the most incredible main dish using simply a baking tray, a pinch of sea salt flakes and a big chunks of Delica pumpkin, drizzle with fresh chimichurri to bring all of the flavours to the next level. If you can't find a Delica pumpkin, you can simply use ay type of squash in season - butternut, carnival or acorn all work great.
Serves 2 & takes 45 minutes to cook
Ingredients
1 Delica pumpkin (or acorn squash/butternut squash), peeled
1x 400g can of chickpeas, drained
Splash of water
100g feta (optional, for topping)
Pinch of salt salt flakes
Olive oil
For the chimichurri
3 tablespoons of red wine vinegar
7 tablespoons of olive oil
30g parsley, finely chopped
Handful of coriander (optional or fresh oregano), finely chopped
2 teaspoons of dried oregano
2 cloves of garlic, peeled and minced
Squeeze of honey or maple syrup (optional, but helps balance the raw garlic)
Pinch of salt
Method
1. Preheat the oven to 190C, fan setting.
2. Cut the peeled pumpkin (or squash) into thick wedges, about 8 and place onto a large baking tray. Add the drained chickpeas, a good drizzle of olive oil and a large pinch of sea salt. Mix well and cook for 30 minutes, or until the pumpkin becomes completely soft.
3. While the pumpkin is cooking, mix together all of the chimichurri ingredients.
4. Once the pumpkin has finished cooking, remove from the oven. Add half of the squash to a powerful blender (let it cool a little first if you are using a contained blender) and blend with a splash of water and a pinch of salt (if needed).
5. Spoon the pureè onto the bottom of a serving dish and top with the roasted pumpkin wedges and crispy chickpeas.
6. Drizzle over the chimichurri sauce and crumble over some feta (if using) before serving.
