Recipe for Roasted Squash, Vegetable Pickles, Grilled Chickpeas, and Pistachio Sauce.

1/ Prepare the roasted squash: Peel the squash if desired, remove the seeds, and cut it into 4 large quarters. Peel the garlic clove and chop it. Preheat the oven to 180°C. In a baking dish, place the squash. Drizzle with olive oil and add the chopped garlic. Add thyme, salt, pepper, and ground chili. Bake for 30 to 40 minutes until the squash is tender.

2. Prepare the pickles (beetroot, onion, carrot). Peel the onion and cut it into thin slices. Peel the carrot and cut it into thin slices. Peel the beetroot and cut it into small cubes. Bring water with vinegar and sugar to a boil, pour over the vegetables, and let cool.

3/Prepare the roasted chickpeas Mix the chickpeas with olive oil, salt, pepper, and spices. Heat them in a pan over high heat for a few minutes, then reduce the heat until you have crispy chickpeas.

4. Prepare the sauce: mix cheese, pistachio paste, salt, pepper, 1 tablespoon of vinegar, and crushed dried fruits.

To finish 5/Proceed with plating, drizzling with sauce.