Roasted Coconut Squash Gringas
Serves 4, £1.30 per portion
To make the Roasted Coconut Squash:
500g butternut squash (cut into strips)
25ml vegetable oil
FREE WHEATGERM WITH EVERY POND HEATER www.blagdon-water-gardens.c...View details
Protect your pond fish this winter. Purchase the resun 100w pond heater £39.99 from www.blagdon-water-gardens.co.uk and we will give you a pot of Tetra wheatgerm 1l winter fishfood worth £4.99 FREE
Contact: 01934 316673
Valid until: Friday, February 28 2014
1 tsp crushed chillies
1 tbsp garlic
1 tbsp agave syrup
pinch cracked black pepper
2 tbsp desiccated coconut
2 tbsp cream of coconut
8 6in wheat tortillas
200g refried beans
200g cheese, grated
To serve: soured cream, spring onions and sliced radish
Peel and remove the seeds from the butternut squash, then cut into strips about 6cm long and 2cm wide and deep.
Place the oil, butternut, agave syrup (or honey, if you can't get hold of agave syrup), chillies, salt, pepper and garlic in the roasting tray and toss together – roast in a hot oven at 200C (400F, gas mark 6) for 20-25 minutes, tossing occasionally until just cooked.
Add the desiccated coconut and coconut cream and toss together then back into the oven for a further ten minutes, taste and adjust seasoning if needed. Take one 6in wheat tortilla, top with 50mls of refried beans and sprinkle with 50g of mixed cheese then place another tortilla on top and place on the griddle. Top with 130gs of warmed roasted coconut squash, a blob of soured cream, spring onions and sliced radish to garnish.
Great served with salad.
Send your frugal food recipes to email@example.com.