Recipes
Spätzle with Delica squash purée, roasted beetroots and sprout tops.
Serves
2–3 people
Ingredients
For the roasted squash purée
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1 Delica squash (or other small winter squash), about 800g
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1 small green chilli, finely chopped (optional)
-
1 small garlic clove, finely chopped
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2 tbsp olive oil
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Salt, to taste
For the spätzle
-
100g gram flour (chickpea flour)
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100g semolina
-
180–220ml oat milk (or enough until the batter drops slowly from a spoon)
-
½ tsp salt
For the roasted beetroot
-
200g beetroot
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1 tbsp olive oil
-
1 garlic clove
-
Balsamic vinegar
To finish (optional but recommended)
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Fresh chives, finely chopped
-
150g sprout tops (or shredded cabbage, kale, or greens)
Method
1. Roast the squash
Heat the oven to 200°C (180°C fan).
Cut the squash in half, remove seeds, and cut into wedges (leave the skin on). Stuff with the chillies and whole garlic cloves.
Drizzle with 2 tbsp olive oil and salt.
Roast for 30–40 minutes until soft and lightly caramelised.
2. Make the squash purée
Finely chop the roasted squash by hand (or blitz briefly).
Leave somewhere warm, or in the fridge if you are preparing this in advance.
3. Roast the beetroot
Peel the beetroot (you can leave the skins on), and drizzle with 1 tbsp olive oil, garlic, balsamic vinegar and salt.
Wrap in baking paper or greaseproof, then wrap in aluminium foil. Roast in the oven for 35–45 minutes until tender, depending on how much bite you want.
Set aside.
4. Make the spätzle batter
In a bowl, mix the gram flour, semolina and salt.
Gradually whisk in the oat milk until you have a thick, sticky batter. It should drop slowly from a spoon and pass through a colander.
5. Cook the spätzle
Bring a large pan of well-salted water to the boil.
Place a colander or spätzle board over the water and push the batter through so it drops into the boiling water.
Cook for 1–2 minutes until the dumplings float, then lift out with a slotted spoon. If not serving immediately, plunge into iced water, then drain.
6. Finish the vegetables
Warm a frying pan over medium heat.
Add the sprout tops with a splash of olive oil and cook briefly until just wilted.
Add the cooked spätzle and warm through gently, then stir through the chopped chives.
To serve
Spoon the warm squash purée onto plates.
Top with spätzle and sprout tops.
Cut the roasted beetroot into quarters and add to the dish.
This dish is very forgiving and exact quantities aren’t critical. It is egg-free, dairy-free and vegan. You can swap the oat milk for any other non-dairy or dairy milk, or even water.
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