SERVES: 6
Preparation time: 15 minutes, plus chilling
Cooking time: 40 minutes
Total time: 55 minutes, plus chilling
750 g (1 lb 10 oz) butternut squash, peeled, seeded and cut into 5 cm (2 in) chunks
1 tsp ground cumin
1 tsp ground coriander
400 g can chick-peas, drained
1 tbsp tahini
1 egg yolk
½ medium red pepper, seeded and finely chopped
125 g (4½ oz) mascarpone
150 g (5½ oz) pistachio nuts, roasted and very finely chopped
125 g (4½ oz) fresh breadcrumbs
Salt and freshly ground black pepper
TO SERVE
Tzatziki (see here)
Green salad
Preheat the oven to 180°C, gas mark 4. Place the squash in a large roasting tin, sprinkle with the spices and season well. Roast in the oven for 30 minutes, until just tender but not coloured. Remove from the oven and allow to cool.
Soak 12 wooden skewers in cold water for 30 minutes to prevent them burning while cooking.
Meanwhile, place the chickpeas and tahini in a food processor and blitz until almost smooth. Add the roasted squash and pulse to form a rough purée. Spoon into a bowl and mix in the egg yolk, red pepper, mascarpone, a third of the pistachios, and all but 4 tablespoons of the breadcrumbs. Season to taste, cover, and chill for 30–40 minutes.
With damp hands, divide the mixture into 12 and shape around the skewers to make koftas, about 17 cm (6½ in) long. Mix the remaining breadcrumbs and pistachios together on a plate. Roll the koftas in the mixture to coat them as evenly as possible.
Prepare the portable barbecue (or preheat a medium grill). Cook the koftas for 4–6 minutes, turning frequently, until golden and hot throughout. If pre-cooking the koftas, leave them to cool then wrap in foil or pack in a lidded container.
Serve with a spoonful of tzatziki (see here) and a green salad.