2-3 small-medium squash (such as kabocha, blue Hokkaido, sweet dumpling, acorn or butternut), halved, deseeded and cut into wedges
2tbsp extra virgin olive oil
1 medium-hot red chilli, deseeded and thinly sliced
4 garlic cloves, thinly sliced
2tbsp tamari sauce
2tbsp runny honey
1 thumb-sized piece of root ginger, grated
2tbsp pumpkin seeds
8 plums (such as Blue Tit or Victoria), left whole
Method
Heat the oven to 200C/180C F/ Gas 6. Place the squash wedges in a large roasting tin and trickle over the olive oil. Season well with salt and pepper and place in the oven for 30-35 minutes, turning once, until the wedges are almost tender enough to eat.
Meanwhile, combine the chilli, garlic, tamari, honey, ginger and pumpkin seeds in a bowl.
When the squash is ready, remove the tray from the oven and add the plums. Spoon the tamari and ginger mixture over the plums and squash, give everything a shake and return to the oven for 10-15 minutes, or until the plums are just beginning to break down and the squash is completely cooked through.
Allow to cool for 5 minutes before serving. Serve with brown rice, if wished.
This recipe was taken from the August/September 2020 issue of Food and Travel.
