Spiced Squash with Kombucha Chimichurri, Chilli Cultured Cream and Fried Kale Chips

Name: Spiced Squash with Kombucha Chimichurri, Chilli Cultured Cream and Fried Kale Chips
Cook time: 1 h 30 min
Total time: 1 h 30 min
Ingredients: 1 kg (35 oz) Crown Prince, butternut or onion squash, roughly chopped into small chunks; 1 kg (35 oz) Crown Prince, butternut or onion squash, roughly chopped into small chunks; 1 kg (35 oz) Crown Prince, butternut or onion squash, roughly chopped into small chunks; 4 tbsp olive oil; 2 tbsp maple syrup; 2 tbsp coconut oil; 3 star anise; 1 garlic clove, lightly crushed; 1 tbsp smoked paprika; ¼ tsp smoked salt; Kombucha Chimichurri and Chilli Cultured Cream, to serve; Kombucha Chimichurri and Chilli Cultured Cream, to serve; 100 g (scant ½ cup) almond butter; 50 ml (scant ¼ cup) water; ½ tsp cayenne pepper; 150 g (5½ oz) chickpea flour; 1 tsp turmeric; Pinch of salt; Pinch of black pepper; 1 litre (1 quart) sunflower oil, for frying; 250 g (6¼ cups) kale, washed and leaves stripped from the stems

Preparation info

Serves:
4

Difficulty
Medium
Ready in
1 hr 30

Appears in

Mind Food

By Lauren Lovatt

Published 2022

About

This is a recipe created to celebrate the autumn season. Slow-cooked winter squash is cooked with aromatic spices and tangy fermented elements, all boosted with CBD to bring a moment of comfort and calm to any autumn day. The kale chips are an incredible addition to many dishes and also a great starter or snack.

Ingredients

1 kg (35 oz) Crown Prince, butternut or onion squash, roughly chopped into small chunks
4

Snack
Vegan
Autumn

Method

Preheat the oven to 170°C fan (190°C/375°F/Gas 5). Line a baking tray with a piece of baking paper, large enough to seal around the squash so that it cooks en papillote (in a parcel). Place the squash pieces onto the lined tray.

Mix the rest of the ingredients to