It’s National Vegetarian Week this week (20-26th May), and to mark the occasion, we asked foodies to recommend some simple but impressive vegetarian dishes we can make at home. Need to broaden your veggie horizons? Check these out...
Roasted Coconut Squash Gringas
This dish is served at Latin American restaurant Las Iguanas, and they’ve let us in on the recipe. The zesty, tropical flavours are perfect for summer. Makes 4.
For the Roasted Coconut Squash:
500g butternut squash
25ml vegetable oil 1 teaspoon crushed chillies
1 tablespoon garlic 1 tablespoon agave syrup pinch salt pinch cracked black pepper 2 tablespoons desiccated coconut
2 tablespoons cream of coconut
Peel, and remove the seeds from the butternut squash, then cut into strips approx. 60mm x 20mm x 20mm.
Place the oil, butternut, agave syrup, chillies, salt, pepper and garlic in the roasting tray and toss together. Roast in a 200ºC oven for 20-25 minutes, tossing occasionally until just cooked.
Add the desiccated coconut and