Roast Squash with Pear and Kiwi Chutney
Vegetarian, Vegan, Dairy free, Gluten free
- 3 tbsp vegetable oil
- 2 tsp Panch pooran mix (1tsp fenugreek
- 1 tsp poppy seed
- 1 tsp black mustard seed
- 1 tsp fennel
- 1 tsp cumin seeds)
- 2 tsp coriander seeds - crushed
- 4 garlic cloves - crushed and chopped
- 1 tsp dried red chilli flakes
- 3cm fresh ginger root - sliced
- 200g Manuka honey
- 200ml lemon juice or vinegar
- 2 tsp salt
- 8 pears - skins remaining cored & cut into chunks
- 4 kiwi fruit - peeled & cut into chunks
- 1 squash (acorn preferable) cut into quarters and deseeded
- 2 tbsp olive oil
- 30g Vegetarian/ Vegan cheese if able to source & finely grated.
Level of difficulty Average
Preparation time 30mins
Cooking time 120mins
Prepare the onion, garlic, ginger, pears, kiwi and squash.
The day before, ideally, start to make the chutney. You will also need sterilised jam jars ideally. Heat the oil and fry the panch pooran, coriander and cloves for 2 minutes. Then add the onion and garlic and fry again for 2 minutes. Next add the chilli flakes, ginger, honey, lemon juice and salt and stir. Add the fruit afterwards and bring the mixture to a boil.
Once the honey has dissolved, reduce the heat and simmer for 1 hour 15 minutes. Stir occasionally. The mixture needs to become thick enough to store. Set the jam aside for 5 minutes.
Move the jam into the jars with a spoon and seal the jars as quickly as possible. Store to cool in a suitable place. Ideally, it should be left overnight.
For the squash, preheat an oven to gas mark 6 for 15 minutes. Drizzle the squash with olive oil and roast for 35 minutes.
Serve with the chutney and, if possible to source, a vegetarian hard cheese alternative to parmesan. Add freshly ground black pepper.
The chutney should make a large amount - approximately four jars
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Chef Tips and Tricks
In this video, we show you the best way to trim and tie a roast, all by yourself! You don't need the butcher or supermarket to do it for you when it's so easy to do it at home.