Gem squash – one of South Africa’s most popular vegetables! The medley of fl avour between the squash with the lemon is amazing. This dish is as fl avourful as it is filling. And you’re providing your body with energy, vitamins, and nutrients it needs to stay healthy.
Here’s what you need: For the Gem Squash:
(If you want to skip the gem squash, serve on a bed of arugula.)
• 1 gem squash
• Juice from half a lemon (save other half for pesto)
• Salt and pepper
For the Pesto:
• 1/2 cup macadamia nuts
• 2 cups fresh basil leaves
• 2 garlic cloves
• 1/3 cup nutritional yeast
• Juice from half a lemon
• 1/4 cup olive oil
• Dash of sea salt
For the Chicken:
• 900g boneless skinless chicken fillets
• 1/3 cup Dijon mustard
• 2 Tablespoon olive oil
• 2 Tablespoons pure maple syrup, grade B
• 1 Tablespoon sweet paprika
• 1/3 cup macadamia nuts, finely chopped
• 1/8 cup coconut flour
• Salt and pepper
1. Preheat the oven to 200 degrees C. Lightly grease 2 baking pans with olive oil.
2. For Gem Squash: Slice the gem squash in half, scoop out the seeds and using a sharp knife score the inside of the squash fl esh. Place in one of the prepared baking pans and drizzle with the lemon juice, and season with salt and pepper. Bake for 50 minutes. Remove from oven and set aside.
3. For Pesto: Place the macadamia nuts, basil leaves, garlic, nutritional yeast, salt and pepper and lemon juice in a food processor. Pulse until well combined while drizzling in the olive oil. Set 1/3 of the pesto aside to serve with the chicken.
4. For Chicken: Rinse the chicken fi llets with cold water and pat dry. Place between two sheets of wax paper and lightly beat with the back of a wooden spoon.
5. Place a tablespoon of pesto in the center of each tender, and spread out until the pesto evenly covers the entire side. Roll the tender up and place, seam side down, in the prepared baking pan, leaving space between each chicken roll.
6. In a small saucepan combine the mustard, olive oil, syrup and paprika over low heat. Mix constantly, and remove from heat after 3 minutes, when the sauce is uniform. Spread a tablespoon of the mustard sauce over the top of each chicken roll, reserve the leftover sauce.
7. In a small bowl combine the chopped macadamia nuts, coconut fl our, salt and pepper. Press a tablespoon of the macadamia nut topping over the top of each chicken roll.
8. Cover the entire pan with foil. Bake for 25 minutes covered. Remove the foil and turn the grill on high. Watch closely, for 2-5 minutes, until the tops are browned.
9. Scoop the cubed gem squash out of the shells and place in a thick based pan over medium heat. Add the reserved mustard sauce, and mix until fully combined. Continue to heat until the squash is tender and the sauce covers each piece.
10. Place a scoop of gem squash on each plate, then top with slices of chicken roll. Serve with dollops of the reserved pesto.
8 Servings