Squash and Pumpkin Seeds with Bissara

Last year, we visited Bath and came across the lovely vegetarian restaurant of Rachel Demuth's. We had lunch there and absolutely loved the salad we had. The ingredients were all organic and looked very fresh and the dish was attractively garnished.
Unfortunately we were only there for one day, but we are determined to go back, to taste more of these delicious meals! We have subscribed to their newsletter and want to share the following rececipes with you...

Below, please find the first of a series of lovely vegetarian, wheat-free autumn dishes.

This dish is very easy to make. It's colourful and tastes delicious! Serves: 4

Bissara is a Moroccan dip. It should be spiced with cumin and can be made with colourful orange squash in the autumn, fresh vibrant broad beans in the summer or warming brown lentils in the winter.

Ingredients

• 350g butternut squash, peeled and cut into cubes
• 4 garlic cloves, peeled and left whole
• 3 tbsps olive oil
• (pinch of salt)
• 1/2 tsp ground cumin
• 1/2 tsp paprika
• 1/4 tsp cayenne
• 1 tsp lemon juice
• 15g pumpkin seeds, roasted

Method

• Pre-heat the oven to 200°C/Gas6.
• In a roasting dish, roast the squash with the garlic in 2 tbsps of olive oil until soft which takes about 30minutes.
• With a potato masher or in a food processor mash the squash with the garlic, salt and lemon juice.
• Add half the cumin, paprika and cayenne and mix in.
• Check for seasoning and then spoon into a serving dish.
• Sprinkle on the roasted pumpkin seeds and the rest of the cumin, paprika and cayenne.
• Drizzle with the remaining olive oil.
• Serve with pitta, wedges of lemon and sprigs of fresh mint.
• Tips: Butternut squash is easily available, but you can use any squash with a bright orange flesh such as Onion squash, Turks Turban or Crown Prince.

Other recipes in this serie

• Fragrant Quince Tagine
• Apricot and Hazelnut Baklava

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