Butternut Squash and Chickpea Baklava

Name: Butternut Squash and Chickpea Baklava
Prep time: 40 min
Cook time: 1 h 20 min
Total time: 2 h
Yield: Serves 6
Cuisine: Middle East
Ingredients: 50 g sultanas; 100 ml vegetable stock; 150 g soft white breadcrumbs; Handful of coriander, finely chopped; 180 g cooked and peeled chestnuts, chopped; 180 g cooked and peeled chestnuts, chopped; 1 leek, white part chopped; 3 tsp finely minced garlic; Sea salt flakes; Drizzle of runny honey; Pinch of dried chilli flakes; 200 g feta, crumbled; 1 tsp black onion seeds; 2 x 270 g packs of filo pastry; 75 g unsalted butter, melted; 2 tsp cumin seeds; 400 g tinned chickpeas, drained and rinsed; 2 onions, finely chopped; 2 tbsp harissa; 1 kg butternut squash (peeled weight), peeled and diced into 1cm cubes; 4 tbsp olive oil (2 tbsp for the squash, 2 tbsp for the filling); 4 tbsp olive oil (2 tbsp for the squash, 2 tbsp for the filling)

Preparation info

Serves
6

Difficulty
Easy
Ready in
2 hr

Appears in

The Garlic Story: Nourish your body, delight your palate

By Kumud Gandhi

Published 2023

About

Who says baklava has to be sweet? This savoury vegetarian take on the classic pastry is so moreish, even carnivores will have to be beaten back as they reach for another slice! Served hot or cold, the baklava is delicious on its own or you could add an interesting salad to turn it into a satisfying main meal.

Ingredients

1 kg butternut squash (peeled weight), peeled and diced into 1cm cubes
4 tbsp olive oil (2

Middle East
Main course
Vegetarian

Method

Preheat the oven to 200°C/180°C fan/gas mark 6. Put the diced squash on a baking tray, drizzle with 2 tablespoons of the olive oil, season generously with salt and pepper, then toss to coat all the cubes.