ROASTED BUTTERNUT SQUASH & CHICKPEAS WITH BLACK GARLIC MISO SAUCE

SERVES: 2

PREP TIME: 15 minutes | COOK TIME: 40 minutes

INGREDIENTS

½ butternut squash

1 shallot

1–2 cloves garlic

3 stems cavolo nero

2 balls frozen spinach (or a few handfuls fresh)

1 tbsp miso (adjust to taste - some are stronger than others)

½ tsp black garlic & lemon powder
(or substitute with 1–2 cloves black garlic and a squeeze of fresh lemon)

⅓ jar cooked queen chickpeas

1 tsp maple syrup (or to taste)

Salt & pepper

Olive oil

To finish:

Chilli crisp

Fresh lemon

Extra olive oil

METHOD

Roast the squash
Preheat the oven to 200°C. Slice the butternut squash and place on a lined baking tray. Drizzle generously with olive oil, season with salt and pepper, and roast for 35 minutes, or until golden and tender.

Cook the greens
Finely slice the shallot, garlic and cavolo nero. Heat a little olive oil in a pan over a low–medium heat. Add the shallot and cook until softened and translucent, then add the garlic and cook for another minute until fragrant.
Add the cavolo nero and spinach, pour in just under a cup of water, cover with a lid and simmer until fully wilted and the spinach has defrosted.

Blend the sauce
Transfer the greens to a blender with the miso and black garlic & lemon powder. Blend until completely smooth.

Bring it together
Return the pan to a low heat and add the chickpeas and blended sauce. Warm gently - avoid boiling, as this will dull the colour. Taste and adjust seasoning with salt, pepper and a little maple syrup for balance.

Serve
Spoon into bowls and top with the roasted butternut squash. Finish with chilli crisp, a drizzle of olive oil and a squeeze of fresh lemon.
I would highly recommend some crispy sourdough on the side to mop up all that green goodness.

Recipe by Sophie Sugrue

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