Roasted crown prince squash with chickpeas and peanut sauce

Nigel Slater can create such magical veggie dishes from simple ingredients and he has done it once again! My partner saw this recipe first and suggested that we should make it, so it came to pass very swiftly. The recipe in the article that I followed was for a Roast pumpkin with peanut sauce. Have a look at the article though, as there are also other veggie Christmas recipes by Nigel. 

I put my own twist to this recipe, as I wanted to use my beautiful crown prince squash instead of a pumpkin. Crown prince squash has a rather odd, greyish, pale green colour, which may not be fully appealing to cooks and diners, but the content is pure gold! I really love its nuttiness and versatility. In this recipe it goes wonderfully with the chickpeas that deliver an additional filling agent and the great peanut and tomato sauce. I will definitely make this dish again. It was only a bit too dangerous, as I ate too much... So I will write my version of the recipe below, as I changed a few things. 

Ingredients

1 crown prince squash

4 carrots

Olive oil

Salt

5 garlic cloves

1 onion

150 g peanuts

250 g cherry tomatoes

25 g parsley

2 tsp balsamic vinegar

660 g chickpeas

50 g butter

2 tbsp olive oil

Method

Peel the crown prince squash and cut it into wedges. Also peel the carrots and cut them into long pieces. Roast them in the oven with olive oil and salt until done.

Toast the peanuts on a dry pan.

Chop the garlic and onion finely and cook them in olive oil until soft. Add the roughly chopped tomatoes into the pan and keep cooking for a few minutes. Add the peanuts, parsley and balsamic vinegar and purée into a paste. I liked to keep this warm for the serving.

Heat butter and olive oil in a pan and cook the chickpeas until they have turned golden brown.

Serve the components together as one comforting dish and enjoy!

Your VegHog