Charlie’s Squashed Squash Recipe
This from former OrganicLea chef Charlie, who used to cook lunch for around 100 volunteers, growers, learners and box packers every Wednesday at our Hawkwood growing site.
1 small squash
4 tbsp tahini
1/2 a bottle of organic apple juice
A pinch of salt
A large pinch of peppercorns
Slice into chunky wedges. Bake the squash until soft with a drizzle of oil.
Blend all ingredients together and pour over the squash. Consistency should be creamy not runny so adjust ingredients accordingly and to taste.