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This beautiful roasted squash dish is topped with crispy chickpeas. Serve 4 as a main or 8 as a starter.
Preheat the oven to 190C. Get all the ingredients you need weighed, washed and read. Start by making the crispy chickpeas. Line a baking tray with grease-proof baking paper. Drain the chickpeas and wash thoroughly. Pat them dry with a kitchen towel.
Place the chickpeas in a deep bowl and add the olive oil and tamari. Mix well. Place the chickpeas on the baking tray and bake in the oven for 15-20 minutes or until brown and crisp. Set aside.
Whilst the chickpeas are in the oven prepare the beetbutter by peeling and chopping the beet into medium sized chunks. Cut the apple in medium sized chunks too. Skin can stay on, but remove the core/stem.
Place the beetroot and apple pieces in a small pot, cover with water and boil until soft, around 5-10 minutes. Whilst the beets and apple cook, puree the macadamia nuts and oil with a handheld blender until they form a smooth mixture. Once the beets and apple are ready, discart the water and add them to the macadamia mixture. Blend everything together until smooth. Add a pinch of salt. Refrigerate until everything else is done.
At this point the chickpeas should be ready. Remove from the oven, raise the oven temperature to 200C and prepare the squashes by de-seeding them and cutting them into slices. Then place the squash slices in a big bowl. Add the olive oil, salt, pepper and maple syrup if using, mix so that the seasoning evenly covers all the squash slices.
Next place the squash evenly on a baking tray lined with grease proof baking paper. Pop in the oven for 35-40 minutes (or until slightly brown).
Whilst the squashes are in the oven, prepare the garnish by slicing the oranges and then removing the orange peel with a sharp knife. Set aside.
Peel the beetroot and slice thinly. Set aside.
When the squash is ready, serve immediately by putting 1-2 tablespoons of beetbutter on a plate 2-4 squash slices, 1 golden and 1 candy beetroot slice as well as a slice of orange. Top with the crispy chickpeas, seeds or nuts and enjoy!
Note: There will be more beetbutter than you need for this dish alone. It will stay well in an airtight container in the fridge for about 3 days. It's great to have for breakfast on a slice of toast!
All to be sourced organic where possible
For the crispy chickpeas:
1 can or tetra pack of chickpeas in water (380g)
2tbs olive oil
For the beetroot macademia butter:
2 medium sized beetroots (about 300g), washed
¼ of an apple (about 50g), washed
120g macadamia nuts
2tbs extra virgin olive oil
1 pinch of salt
For the roasted squash:
2 red kuri squashes, washed thoroughly
A pinch of salt and pepper
1-2tbs drizzle of olive oil
1tbs maple syrup (optional)
1 candy beetroot, washed thoroughly
1 golden beetroot, washed thoroughly
White and black sesame seeds to taste OR crushed almonds