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Preparation time: 10 minutes
Cooking time: 45 minutes
Ingredients (for 4 people) :
-500 g butternut squash (cut into strips) Method: Peel and remove the seeds from the butternut squash, then cut into strips approximately 60mm x 20mm x 20mm.
-25ml vegetable oil
-1 teaspoon crushed chillies
-1 tablespoon garlic
-1 tablespoon agave syrup
-pinch cracked black pepper
-2 tablespoons desiccated coconut
-2 tablespoons cream of coconut
For the pink pickled onions:
-200g red onions finely sliced
-100ml boiling water
-40ml orange juice
-30ml lime juice
-1-2 finely chopped birdseye chillies
-generous pinch of salt
-5g finely copped coriander
Place the oil, butternut, agave syrup, chillies, salt, pepper and garlic in the roasting tray and toss together – roast in a hot oven at 200°c for 20-25 minutes, tossing occasionally until just cooked.
Add the desiccated coconut and coconut cream, toss together then put it back into the oven for a further 10 minutes, taste and adjust if needed.
To make the pink pickled onions, place the onions in a bowl and cover with the boiling water for 15 minutes. Stir occasionally (don’t place on the heat).
Drain well and then combine the onions with the rest of the ingredients. Allow to cool and then refrigerate until needed. You onions will last for 2 days in the fridge and can also be used to add a kick to sandwiches or salads.
To make the gringas, take one 6 inch wheat tortilla, top with 50ml of refried beans and sprinkle with 50g of mixed cheese, then place another tortilla on top and place on the griddle.
Top with 130g of warm coconut and squash mixture, a blob of soured cream, pink pickled onions and spring onions.
Garnish with sliced radish and serve with salad and fine greens beans.