This is an Eastern Mediterranean Delight and will brighten up any mealtime. The combination of Butternut squash and Humus is healthy and full of fibre. Natural flavours of the lemon, garlic & mint will combine to deliver an uplifting fresh flavour, the chili & Cumin seeds will warm the back of your throat and just give the dish the perfect balance.
Butternut squash is available all year round, but there are some fantastic local varieties available in late summer right though till April. You can subsitiute just about any pumpkin for the butternut squash in this recipe; they all cook pretty much the same way.
Photograhy By Frank Verbruggen
Squashed Chilli, Hummus, Feta.Print Recipe
- 1 Butternut squash
- 3 tablespoons olive oil
- 1 tablespoon cumin seeds roasted
- 2 red chillis spiced
- 3 cloves garlic sliced or whole
- 4 spring onions sliced
- 2 tablespoons lemon juice
- Handfull Rocket
- 1 teaspoon ground cumin
- 100g Hummus
- Handfull of Nut Duka
- 2 tablespoons Olive oil
- 1 tablespoon freshly chopped mint
- 2 tablespoon Red wine Vinegar
- 1 tablespoon Lime juice
Heat the oven to 180’c
Cut the Butternut squash in half down the middle, scoop out the seeds, cut each half into four wedges.
Coat with a tablespoon of olive oil and rub with the ground cumin, salt & pepper, place on a baking tray and bake for 30 minutes, giving them the occasional shake, leave to cool.
Heat the other 2 tablespoons of olive oil in a pan and fry the chilis, garlic, spring onions untill the garlic slices begin to brown, drain through a sieve and retain the oil. Mix the oil with the lemon juice.
Mix all the dressing ingredients together in one small bowl.
Arange the Butternut squash wedges & rocket on a platter with the Rocket, stir the oil & lemon into the hummus and drizzle over the salad.
sprinkle the chili, spring onion and garlic over the salad, spoon over the dressing liberally, crumble the feta and sprinkle the Duka and cumin seeds.