My best friend Lili made this for me a few weeks back and I fell in love with the dish. It was one of her own creations she made up as she went so when I asked her for the recipe she didn’t quite remember how it was made. She gave me the basics so I set out to try and recreate it.
Warning: do not make this dish with the same amount of garlic I used (or worse Lili used) if you plan on going on a date that night. Or the next day to be honest. It tastes great with a lot of garlic for you, probably not so much for the people who haven’t eaten it. At least you’ll keep away any vampires.
♦ Butternut squash
♦ Curly leaf parsley
♦ Pine nuts
♦ Olive oil
♦ Balsamic vinegar
You can use any vegetables or nuts, those are just the ones I chose. I made mine with couscous but again you can substitute it for anything you like. I can recommend polenta.
I made a criss-cross pattern into the aubergines so that they would absorb the olive oil better.
I peeled the butternut squash and cut the top part into four pieces.
Preheat the oven to 180°C. Place the vegetables onto a baking dish, drizzle on olive oil (you can be generous) and cook for about one hour. After about an hour drizzle some balsamic vinegar onto the vegetables and put it back in the oven for another half hour or so.
While the vegetables are in the oven, make the dressing. I suggest if you have a herb chopper, this is the time to use it. Or make sure your knife is sharp and long. I had neither so this part took me ages.
♦ Finely chop your pine nuts
♦ Combine in a bowl and add pressed/finely chopped garlic (I used about 3-4 cloves)
♦ Squeeze in the juice of half a lemon
♦ Add olive oil (I probably used about 1 cup) and mix together.
♦ While the vegetables are still in the oven, cover the dressing and place it in the fridge so the flavours can mix.
I reckon the vegetables and dressing would go amazing with a barbecue. Or even better – make the vegetables on the grill.
Oh summer, I can’t wait for you!