4 1/2 pounds (2.25 kg) winter squash (such as butternut, Hubbard or acorn)
Salt and pepper
Olive oil
2 14 ounce (398 mL) cans chickpeas, drained
½ pound (250 grams) cherry tomatoes
2 fresh red chilies, seeded and very thinly sliced
4 star anise
1 inch (2.5 cm) fresh ginger, peeled and grated
4 garlic cloves, very thinly sliced
3 onions, very thinly sliced
Juice of 1/2 lemon
Instructions
Leaves from 5 mint sprigs, torn
Preheat oven to 375F. (190C) Peel and seed the squash and cut into wedges or chunks. Spread the squash out on a large roasting pan in a single layer. Season with salt and pepper and drizzle with 5 tablespoons (75 mL) olive oil. Turn with your hands to coat. Roast for 20 to 30 minutes. Add chickpeas, tomatoes, chili, star anise, garlic and ginger. Toss to distribute the flavourings. Roast for another 15 to 20 minutes or until tender and slightly singed.
Add 3 tablespoons (45 mL) oil to a frying pan and cook the onions over medium heat until soft. Season and increase heat to brown the onions. Add lemon juice and mint. Serve the dish with the onions strewn on top.
Originally Submitted
1/2/2011
0 Out of 5 from
0 reviews
You can add this Chilled Cucumber and Yogurt Soup recipe to your own private DesktopCookbook.