Ottolenghi's Roasted Butternut Squash

Summary

Yield
Servings
SourceYottam Ottolenghi see http://www.guardian.co.uk/lifeandstyle/2012/feb/24/roasted-butternut-lamb-rack-recipes
Prep time30 minutes
Cooking time30 minutes
Total time1 hour

Description

Ottolenghi's Roasted Butternut Squash

Ingredients

20 g
Unsalted butter
1
tric) olive oil (!Tablespoon ( )
1
red onion (peeled and cut into 1cm thick slices)
1
butternut squash (peeled and cut into 3cm pieces)
1 pn
salt
30 g
pumpkin seeds
1
ic) nigella seeds(black onion seeds) (!Teaspoon (Me plus extra to garnish)
1⁄2
ic) ground cumin (!Teaspoon (Me )
1⁄2
ic) Ground coriander (!Teaspoon (Me )
1⁄4
ic) ground tumeric (!Teaspoon (Me )
4
cardamon pods (lightly crushed)
1
Cinnamon stick
1
Green chilli (halved lengthways)
1
tric) caster sugar (!Tablespoon ( )
200
Vegetable stock (!Millilitre )
100 g
greek yoghurt
1
tric) fresh coriander (!Tablespoon ( chopped)

Instructions

1.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.
2. 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 adn all the liquid absorbed or evapourated.
3. Serve warm with yoghurt spooned on top, a sprinkling of chopped coriander and a few nigella seeds.

Notes

NOTES : Wanting something new to do with butternut squash other than soup, I came across this recipe from Yottam Ottolenghi. Can be eaten on its own, or with grilled lamb - delicious!