Ingredients
- Pumpkin or butternut squash 700g
- Ground cloves ½ tsp
- SpinneysFOOD Fine Cinnamon 2 tsp
- SpinneysFOOD Fine Ginger 1 tsp
- Ground nutmeg ½ tsp
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 6 tbsp
- SpinneysFOOD Fine Sea Salt To taste
- SpinneysFOOD Black Pepper To taste
- SpinneysFOOD Hummus 1 x 200g tub
- Pine nuts 25g
- Fresh sage leaves 25g & handful for topping
- Pumpkin seeds 2 tbsp
- Medium red onion 1
- Thryve Plant-based Shish Tawook 2 packets, defrosted
- SpinneysFOOD Pure Maple Syrup 125ml
- SpinneysFOOD Za’atar 3 tbsp
- Sumac 2 tsp
- SpinneysFOOD Fine Cumin ¼ tsp
- Pita or flatbreads, grilled 4-6
Equipment
- Skewers 6
Nutrition (Per serving)
- Calories 542
- Fat 27.1g
- Saturates 3.9g
- Protein 14.6g
- Carbs 66.8g
- Sugars 20.9g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Sage and onion shish tawook with roasted pumpkin hummus
Lebanese 30 Mins Prep · 40 Mins Cook
- Preheat the oven to 200C, gas mark 6.
- Dice the pumpkin/squash into 2cm-sized cubes.
- In a bowl, add the pumpkin/squash, cloves, 1 tsp cinnamon, ginger and 2 tbsp olive oil and toss until evenly coated. Spread out onto a baking tray, season with salt and pepper. Roast for 25 minutes. Remove from the oven and cool to room temperature.
- Meanwhile, peel and chop the onion into quarters, then separate the layers. To assemble the skewers, thread 6 pieces of shish tawook onto a skewer, alternating with the red onion and sage leaves to create different layers. Place the skewers a baking tray and brush with the olive oil.
- Increase the oven temperature to 220C, gas mark 7, and roast the shish tawook for 12-15 minutes.
- To make the drizzle, place the maple syrup, za'atar, sumac, 1tsp cinnamon and cumin in a bowl and mix together. Season to taste.
- In a blender, add the hummus and ¾ of the cooled roasted pumpkin/squash. Blend until smooth. Spread the pumpkin hummus on a serving platter.
- In a small dry pan, toast the pine nuts until golden. Set aside. In the same pan, add olive oil and heat. Once moderately hot, add a handful of sage leaves and fry for 5-8 seconds. Remove from the pan and place on a paper towel to crisp up.
- Place the leftover roasted pumpkin/squash on the hummus. Scatter over the toasted pine nuts, crispy sage leaves and pumpkin seeds. Drizzle with olive oil. Top with the shish tawook and drizzle generously with za’atar maple drizzle.
- Serve with grilled pita or flatbread on the side.