ROAST SQUASH SEEDS RECIPES

Steps:

• 1. Preheat the oven to 180°C/350°F/gas 4. Grease a 24cm loose-bottomed tart tin with a little olive oil.
  2. Peel, deseed and chop the squash into 1cm chunks, then toss onto a baking tray with a drizzle of oil and sea salt and black pepper, and roast for 20 to 25 minutes.
  3. Peel and roughly chop the onion and garlic, and roughly chop the apricots and cranberries. Bash the cumin and coriander seeds, and zest the lemon. Pick and roughly chop the coriander, then roughly chop the chestnuts.
  4. In a frying pan over a medium heat, cook the onion in a little oil for 10 minutes or until soft and sweet. Add the garlic and cook for another minute or so, until beginning to soften, then add all the spices and a little more oil. Cook for a couple more minutes, until it’s all smelling great. Remove from the heat and set aside.
  5. Blitz the pistachios and almonds until they’re ground to a coarse powder with a little texture. Tip into a bowl with the quinoa or rice and dried fruit, then add the lemon zest, coriander and chestnuts. Beat and stir in the eggs (or chia seed mix) and the onion.
  6. Take the squash out of the oven and mash half of it with the back of a fork, leaving the other half in chunks, then stir this into the mixture too.
  7. Pile the lot into the prepared tin and press down to flatten. Cook in the oven for 45 to 50 minutes, or until set.
  8. While it’s cooking, make the tomato sauce. Peel and chop the garlic and onion. Place a large saucepan over a medium heat. Prick the chillies and add to the pan with a little oil, the cinnamon stick, sprigs of thyme, garlic, onion and turmeric.
  9. Cook for a minute or two, then add the plum tomatoes. Fill the tin with water and pour that in too, stirring to break up the tomatoes. Season with salt, stir through the balsamic vinegar and bring to the boil. Reduce the heat and simmer for 20 minutes.
  10. If using the feta, place it in a bowl, zest over the lemon, add the coriander seeds, some black pepper and a good drizzle of oil and leave it to marinate.
  11. Once the sauce is thick and glossy, pick out the chilli, cinnamon and thyme. Set aside.
  12. Take the nut roast out of the oven, then carefully remove it from the tin and place it on a serving platter.
  13. Scatter the loaf with the feta (if using), and the pomegranate seeds. Serve with the sauce in a side bowl.

Steps:

• Preheat the oven to 190°C/375°F/gas 5. Carefully slice the bottom off each squash to help them sit nice and flat. Cut 2cm from the top to make a lid, then scoop out the seeds, arrange in a roasting tray and season the insides with sea salt and black pepper. Place a frying pan on a medium heat with 1 tablespoon of olive oil. Peel and finely chop the red onion, add to the pan and fry for a few minutes, or until softened. Roughly chop the fruit and nuts, putting a handful aside for garnish, then add the rest to the pan, along with the grains. Toast for a couple of minutes, or until popping, then add 250ml of water and cook for 2 minutes more to soften. Tear in half the mint leaves, give everything a good stir, then have a taste and season to perfection. Divide the mixture between the squash, then pop the lids on and bake for 50 minutes or until the squash is tender. Pick the remaining mint, keeping a few smaller leaves back to garnish, and roughly chop the rest. Place into a bowl with a splash of boiling water, a good swig of red wine vinegar and a pinch of salt. Sprinkle the reserved fruit, nuts, and mint leaves over the squash, then spoon over the mint sauce, and serve.