Roasted Coconut Squash Gringas

This recipe is courtesy of Latin American restaurant chain Las Iguanas . Check out Las Iguanas’ fantastic vegetarian and vegan menu ! Roasted Coconut Squash Gringas Recipe Type : Vegan Author: Las Iguanas Prep time: 15 mins Cook time: 35 mins Total time: 50 mins Serves: 4 A delicious Mexican dish bursting with subtle flavours! Ingredients FOR THE ROASTED COCONUT SQUASH: 500 g butternut squash, cut into strips 25 ml 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 FOR THE PINK PICKLED ONIONS: 200 g red onions finely sliced 100 ml boiling water 40 ml orange juice 30 ml lime juice 1-2 finely diced birds eye chillies generous pinch of salt 5 g finely diced coriander Instructions TO MAKE THE ROASTED COCONUT SQUASH: 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 hot oven, approx. 200°c/400°F/gas mark 6 for 20-25 minutes, tossing occasionally until just cooked. Add the desiccated coconut & coconut cream and toss together then 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 stirring 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. Your onions will last for 2 days in the fridge and can also be used to add a kick to sandwiches or salads. TO SERVE: Take one 6” wheat tortilla, top with 50 ml of refried beans and sprinkle with 50 g of mixed cheese then place another tortilla on top and place on the griddle. Top with 130 g of warmed roasted coconut squash, a blob of soured cream, pink pickled onions, spring onions & sliced radish to garnish. Serve with salad and fine greens beans. 3.2.1230