Name: Hasselback Butternut Squash Chaat with Chickpeas
Cook time: 1 h 15 min
Yield: 4
Ingredients: 1 medium butternut squash, about 1.2kg, peeled and halved lengthways; 3tbsp olive oil; 400g tin chickpeas, drained; 1tsp ground cumin; 1tsp chaat masala; 250-300g Greek yogurt; 2tbsp honey; 30g Indian tamarind and date sauce, we used Natco; Handful Bombay mix, to garnish; Handful pomegranate seeds, to garnish; FOR THE CORIANDER CHUTNEY; 100g coriander, leaves and stalks; 25g mint, leaves picked; 1-2 green finger chillies; 2 garlic cloves; 2cm piece fresh root ginger, peeled and finely grated; 2tbsp lemon juice; ½tsp sugar

VMG Recipes