I recently signed up to Riverford – a fresh fruit and veg delivery service. Each week we receive an incredible box of organic produce, mainly sourced from British farmers. They always include a leaflet with recipe ideas and once on their website, I discovered a whole directory of recipes for all types of fruits and vegetables.
That’s where I found this recipe for Crown Prince Squash Steaks. I’d never before considered roasting squash in wedges like this, especially not with the skin on, but they were delicious! They also include the recipe to make your own hummus, which I also followed. I found the creamy hummus perfectly complimented the sweet squash.
To make ours into a more heart dinner option, I also whipped up some couscous and a side salad. But you could serve it how you wish.
Ingredients (serves 2):
- 1/2 Crown Prince squash, cut into 4 wedges
- Olive oil
- Salt and black pepper
- 1 tsp paprika
- 1 tsp fennel seeds
- 1 tsp cumin seeds
- 1x 400g can chickpeas, drained
- 1 small red onion, thinly sliced
- 1 tsp brown sugar
- Juice of 1 lemon
- 1 tbsp tahini
- 1 tsp cumin
- 1 tsp ground ginger
- 1/2 tsp cinnamon
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp allspice
- 1/4 tsp cayenne pepper
- Begin by preheating your oven to 180°C. Meanwhile heat a griddle pan until it’s almost smoking. Coat your squash steaks in a little oil, salt and pepper. Place them side down on the griddle pan, cokking for 5 mins on each side. They should start to blacken and char.
- Whilst they’re cooking, add the paprika, fennel seeds, cumin seeds and a drizzle of oil to a roasting dish. Once the steaks are charred, add them to the roasting dish, moving them around so they are coated in the spices. Cook in the oven for 15 – 20 mins.
- To make the hummus, put the sliced red onion and brown sugar with a drizzle of oil into a small pan and fry gently over a low heat until the onions have caramelised.
- In a blender add the caramelised onion, chickpeas, lemon, tahini and spices. If you find the mixture is too thick, add olive oil and some water.
- Once you have a hummus like consistency, transfer to a saucepan over a low heat, to gently heat it through. Season with salt and black pepper.
- To serve, add a spoonful of the hummus to your plate and using the back of the spoon, gently flatten out a bit. Place the squash steaks on top, skin side down and serve with couscous and salad.