We have a seasonal vegetable box delivered every week from Ten mile menu near Oxford. Most of the organic produce is grown on Sandy Lane farm and it is delicious. The last two weeks we’ve had chunks of crown prince squash in the box and it’s been a revelation. I’m used to a good old butternut squash so I wasn’t expecting such a difference in flavour from the crown prince. The humble butternut is of course tasty and super versatile but this crown prince squash has a unique earthy flavour which lends itself to being the star of any dinner plate.
I flicked through practically all of my recipe books looking for some inspiration, this recipe from Spring by Skye Gyngell caught my eye. The original recipe is meaty but the way she cooked the squash intrigued me, tamarind (yes!), lime (oooh yeah), loads of whole spices (nice), garlicky yoghurt and honey (yes please) The resulting dish was a proper vegetarian flavourful adventure, so good we made it twice.
Ingredients for 2
2 large crescent shaped wedges of crown prince squash, seeds removed
3 tablespoons olive oil
large handful of fresh chard chopped
squeeze of lime
Preheat the oven to 170 degrees C
Make the spice marinade by toasting the spices until fragrant and grinding in a pestle and mortar until a fine powder. Mix with the tamarind, lime juice, olive oil, honey and some salt. Spoon over all sides of the squash wedges and roast for 30-40 minutes until soft and browned.
Meanwhile mix the yoghurt, garlic, salt and lime and leave in the fridge until ready to dress your plate.
In a small amount of olive oil on low heat fry the chopped chard until wilted for a few minutes and add the chick peas and plenty of salt and pepper.
When your squash is ready begin to assemble on a plate. Squash first, then tumble the chickpea mixture on top and artfully dress with yoghurt. Sooo good!