Roasted Squash & Celery with Gochujang, Tahini & Garlic

Roasted Squash & Celery
with Gochujang, Tahini & Garlic

Serves 6-8
Prep time: 15 mins
Cook time: 50 mins

Ingredients

1 Squash (approx.1kg)
1 whole Celery
2-3 Onions
1 bulb Garlic
2 tbsp Gochujang Paste
100ml Tahini
4 tbsp Olive Oil
2 tsp Cumin Seeds
2 tsp Fennel Seeds
2 tsp Mustard Seeds
2 tsp Coriander Seeds
3 tsp Sea Salt Flakes
1/2 tsp Ground Black Pepper
400ml Veg Stock or Water

To serve...
Crusty bread or pasta

1. Prepare your veg. Cut the squash in half, then cut into wedges that are approx. 2cm thick. (No need to remove the seeds, they will be cooked and eaten too!) Trim the celery and cut into large chunks; leaves and all. Peel the onions and also cut into wedges. Peel the garlic.
2. Place all the veg into a large roasting tray. (If it looks crowded, use two trays). Drizzle over the olive oil, then add the salt, pepper and whole spices. Massage in well.
3. Roast in an oven set to 200°C for approx. 40 minutes. The veg should have softened and started to caramelise.
4. Remove the tray(s) from the from oven. Turn the wedges of squash and onion. Use the back of a spoon to paste/rub the gochujang over the squash. Return to the oven for 10 mins further.
5. Remove the tray(s) from the oven. Leave to cool slightly. Place half of the veg into a blender. Add the tahini along with veg stock or water. Blend until smooth and creamy. If it's too thick, add a little more liquid. Adjust seasoning with salt and pepper to taste. (For a super smooth sauce, remove the squash seeds and skins and set aside before blending).
6. Serve as is, as a thick velvety soup, topped with roasted veg, seeds and the fragrant oils from the baking tray. Delicious accompanied with crusty bread to dip and mop up every last morsel. Or, you can stir the blended sauce through freshly cooked pasta (as pictured).

To add more protein and fibre, bang in some beans! (Just drain a can/jar and add to the sauce before blending).

To lift this dish and bring a little acidity I added a drizzle of Zoug (an aromatic Middle Eastern condiment made from coriander, lemon, green chillies and warming spices). Look back at my recent recipes to find how to make it!