Home Recipes Vegetarian and Vegetables 5 Spice Charred Squash & Chestnuts recipe

5 Spice Charred Squash & Chestnuts recipe

"Such an absolute feast for the senses! The Smell, Taste and Texture are all sublime. Crossing borders to give the...

5 Spice Charred Squash & Chestnuts recipe

Ingredients

For the Squash & Chestnuts

1 Butternut Squash, cut into 4cm wedges
1 Onion, cut into 8 wedges
180g Pack of Chestnuts, cut into pieces
3 tbsp Sesame Oil
2 tsp Steenbergs Organic Chinese Five Spice
2 tbsp Dark Soy Sauce
2 tbsp Maple syrup
6 Spring onions, 2 finely chopped, 4 cut into 3cm lengths1 Butternut Squash, cut into 4cm wedges 1 Onion, cut into 8 wedges 180g Pack of Chestnuts, cut into pieces 3 tbsp Sesame Oil 2 tsp Chinese Five Spice 2 tbsp Dark Soy Sauce 2 tbsp Maple syrup 6 Spring

For the Dressing

40ml Sesame Oil
1 tsp Ginger, finely sliced
2 tbsp Tamarind Paste
2 Clementines, juiced
2 tbsp Fish Sauce (for a vegetarian option use light soy)
1 tbsp Dark soy sauce
2 tbsp Maple Syrup

For the Couscous

300g Giant Couscous
400ml Chicken/ Vegetable Stock

For the Rice & Black Sesame

20g Basmati Rice
2 tbsp Black Sesame Seeds

"Such an absolute feast for the senses! The Smell, Taste and Texture are all sublime. Crossing borders to give the best culinary experience. Ideal as a sharing platter or plated individually, just make sure everyone gets a bit of everything." Susie Morrison

Thanks to Gourmet Glow for this delicious recipe.

Method

  1. Preheat oven 220C. Line a roasting tin with baking paper. Mix the squash and onion with the oil, five spice, soy and maple and roast for 20 minutes. Add the chestnuts and spring onion lengths and roast 10 minutes more or until everything is glazed, sticky and coloured.
  2. Meanwhile bring the stock for the couscous to a boil, add the couscous, reduce to a simmer and simmer gently for 8 minutes. Turn off the heat and do not remove the lid for another 15 minutes. Once done, gently use a fork to separate the grains and set aside to keep warm.
  3. For the dressing, add the oil, finely chopped spring onions and ginger to a small pan. Heat gently to infuse then turn up the heat to sizzle. Sizzle for 1 minute then add in the rest of the dressing ingredients. Bubble for 3-5 minutes or until slightly reduced and set aside.
  4. For the rice, heat a frying pan over a medium heat. Add the rice and cook until it smells nutty and is golden (about 3 minutes) then remove and blitz to a coarse crumb in a spice grinder. Mix in the sesame seeds.
  5. When ready to serve, pile the couscous onto a plate, top with the glazed squash and chestnuts, drizzle over the dressing and scatter with the rice and sesame. Dig in!

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