Ottolenghi's Roasted Butternut Squash
Wanting something new to do with butternut squash other than soup? Try this recipe from Yottam Ottolenghi. Can be eaten on its own, or with grilled lamb - delicious!
- 20g unsalted butter
- 1 tablespoon olive oil
- 1 red onion, peeled and cut into 1cm thick slices
- 1 butternut squash, peeled and cut into 3cm pieces
- pinch of salt
- 30g pumpkin seeds
- 1 teaspoon nigella seeds (black onion seeds)
- ½ teaspoon cumin
- ½ teaspoon ground coriander
- ¼ teaspoon tumeric
- 4 cardamon pods, lightly crushed
- 1 cinnamon stick
- 1 green chilli, halved lengthways
- 1 tablespoon caster sugar
- 200ml vegetable stock
- 100g greek yoghurt
- 1 tablespoon coriander fresh, chopped
- Heat the oven to 200C/400F/Gas Mark 6. Put the butter and oil in a large saute pan and fry the onion for eight minutes over a medium heat until soft. Add the butternut squash, turn the heat up to medium high and cook for ten minutes stirring occasionally until it starts to colour.
- Remove from the heat and add half a teaspoon of salt, the seeds, spices, chilli and sugar. Mix and transfer to an ovenproof dish large enough to hold everything snuggly. Pour in the stock and roast in the oven for thirty minutes. By this point the butternut squash should be tender and all the liquid absorbed or evaporated.
- Serve warm with yoghurt spooned on top, a sprinkling of chopped coriander and a few nigella seeds.