Scatter the pine nuts and oil on top, followed by the za'atar and parsley. 3 Heat the oil in a large casserole pan. In our humble opinion, this combination of squash, earthy lentils and tangy-creamy cheese is downright irresistible. If you want a vegetarian dish to make an impact on the table, this does the job - it looks great and has really complex flavours. Sep 3, 2016 - This roasted butternut squash with cardamom and nigella seeds is from Yotam Ottolenghi. Pour the remaining oil into a small frying pan on a medium-low heat. For the best experience on our site, be sure to turn on Javascript in your browser. Mix well (use your hands), then tip into a high-sided 20cm x 30cm roasting tray into which everything fits snugly. 1 large butternut squash, halved, seeds scooped out and discarded or saved for toasting, then cut widthways into 2-3 mm or 1/8 inch slices use a mandoline, if you have one (850g net weight) For the coconut toppings: 30g coconut flakes 1 tbsp maple syrup Place the carrots, parsnips and shallots in a large ovenproof dish. Tomato sauce? Turn down the heat to medium, cover and leave to simmer for 10 minutes, until almost cooked through. Add the butternut squash, cinnamon, 2 tablespoons oil, teaspoon salt and plenty of pepper to a large bowl, and toss well to combine. Add the pumpkin, stir Bake the potato for an hour, until the flesh is soft, then leave to cool a little before peeling; you should end up with 350g potato flesh. Top with the rest of the squash, sprinkle with the chopped coriander and serve at once with some yoghurt alongside. Bring stew to a boil. Roast butternut squash and red onion with tahini and za'atar The range is vast, from all the Asian and African varieties of squash (cucumbers, gherkins, melons, watermelons and gourds) to the North and South American varieties, which are in turn divided into winter and summer squash. Yotam Ottolenghi's Roasted Butternut Squash with Lentils and Gorgonzola. Heat the oven to 220C/425F/gas mark 7. Drizzle with 1 When looking for something quick, easy and healthy each week to make at home, I do find myself gravitating towards Middle Eastern inspired recipes. Saute for approximately 5 minutes. These are lovely just as they are, but serve them with a spoonful of soured cream if you want to make the dish a little richer. Yotam Ottolenghis one-pot wonders recipes. Add two tablespoons of oil, a quarter-teaspoon of salt and some pepper to the bowl, mix to coat, then spread out the squash on an oven tray lined with baking paper. Say that three times fast. For serving, the vegetables are drizzled with a rich tahini-lemon-garlic sauce the texture of good honey, sprinkled generously with za'atar, and garnished with toasted pine nuts. Squeeze out the flesh from the garlic cloves and discard the skins, then roughly mash everything together with the back of a fork. 1 large baking potato (450g) small butternut squash, peeled, trimmed and cut into 2-3cm pieces (340g)1 tbsp olive oilSalt and black pepper160g plain flour, plus extra for dusting1 tsp caraway seeds, toasted and lightly crushed20g peeled black garlic, roughly chopped1 tbsp picked thyme leavesFinely grated zest of 1 lemon, plus 1 tsp lemon juice, to serve30g unsalted butter20g pumpkin seeds, toasted. October 2018. Moroccan Style Butternut Squash With Chickpeas and Cauliflower Rice. To serve, spread the vegetables on a platter and drizzle over the sauce. If using a regular blender Summer squash such as courgette and pumpkin have spongier, more fibrous flesh, so soften a lot when cooked. Roast for 20 minutes, until golden-brown and cooked through, then leave to cool. Put this in a large bowl and roughly mash. Add the pine nuts and half a teaspoon of salt, cook for two minutes, stirring, until the nuts are golden brown, then tip the nuts and oil into a small bowl. Put all the ingredients in a large bowl with a teaspoon of salt and three tablespoons of water. Harissa can be quite fiery, so you may prefer to use a bit less than suggested. Put the lid on and simmer for around 15 mins or until all the veg are tender. Place in a large bowl with the cinnamon, 2 tablespoons of the olive oil, teaspoon of salt and a good grind of Using a hand blender, or in batches in a regular blender, pure the soup. Add the cinnamon sticks, star anise, bay leaves, 4 tablespoons of the oil, teaspoon salt and all the other spices and mix well. To serve, divide three-quarters of the squash between individual bowls and spoon over the chickpea sauce. This is quick and easy to make, and an excellent winter midweek dish. Pizza with Butternut Squash Sauce. Bring to a boil, then cover, reduce heat to low and simmer for about 20 minutes or until butternut squash is Take off the heat, stir in the lemon juice and serve at once. https://www.theblendergirl.com/recipe/ottolenghi-roasted-butternut-squash Every shape, every sauce, every way. But eating bowls of heavy carbs can also make me feel sluggish and with the You can do better than that. Serve warm, with the aromatics spooned on top, if you like, by way of garnish. Butternut squash and chickpea tagine Main Serves 3 40 min This warmly spicy vegan tagine has a long ingredient list, but you're likely to have many of them in your store cupboard. If you want to bulk it out, serve with rice. Add the vegetables and canned tomatoes and bring to a simmer. Winter squash have firm, sweet flesh, and feature in their number the parchment-coloured butternut, the deeper orange coquina and the small, round queen squash, which looks rather like a pumpkin. 60ml olive oil2-3 banana shallots, peeled and chopped1 garlic clove, peeled and thinly sliced1 tsp ground cumin4 whole cardamom pods, crushed to release the seeds, pods discardedSalt and black pepper2 tbsp harissa paste tsp rose water500ml vegetable stock1 large butternut squash, peeled and cut into 4cm dice (800g)400g tinned cooked chickpeas, drained and rinsed7 dried apricots, thinly sliced20g preserved lemon skin, roughly chopped10g coriander leaves, roughly chopped150g Greek yoghurt. As the gnocchi cook and rise, lift them out with a slotted spoon and put on a large oven tray. 1 small butternut squash, skin on, seeded and sliced into 1/2-inch (1 cm) -thick half-moons (1 1/2 lb/680 g) 2 carrots, peeled and cut into 1/2-inch (1 cm) rounds (6 1/3 oz/180 g) 2 Doing so will remove all the Bookmarks you have created for this recipe. With its clash of orange and black, this is about as autumnal a plateful as they come. Aug 2, 2020 - Explore Rosa DeSensi's board "Yotam Ottolenghi", followed by 910 people on Pinterest. Serves four. Whisk to the consistency of honey, adding more water or tahini as necessary. Mash the black garlic to a paste with the thyme, lemon zest, a tablespoon of oil and a quarter-teaspoon of salt, ideally using a pestle and mortar. Serves four. While theyre cooking, crush a few chickpeas with the back of a spoon, to thicken the mix further. The cinnamon makes this a great side dish for all sorts of festive fare. 1 Preheat the oven to 240C/220C fan/gas mark 9. Spread out on an oven tray lined with baking paper and roast for 30 minutes, until soft and caramelised. 427. Cut into three equal pieces and use your hands to push and stretch each piece into a 35cm long x 3cm wide sausage. Gently press one side of each slice with the back of a floured fork, to leave an indentation, and place on a floured baking tray. This is a little meal in itself that packs a bit of a punch and a lot of comfort. While the squash is roasting, tip the chickpeas, apricots and preserved lemon into the stock left in the pan, bring to a boil on a medium-high heat and cook for about 12 minutes, until the sauce reduces a little and becomes thick and rich. Add the harissa, rose water, stock and 200ml water, bring to a boil, then lay in the squash pieces in a single flat layer. Yotam Ottolenghi's Roasted Butternut Squash Recipe. Yotam Ottolenghi is chef/patron of Ottolenghi and Nopi in London. Keep an eye on the onions: they may cook faster than the squash, so may need to be removed earlier. https://www.theguardian.com/food/2018/nov/10/yotam-ottolenghis-curry-recipes Toss the squash with a teaspoon and a half of oil, a quarter-teaspoon of salt and plenty of pepper. Yotam Ottolenghis squash recipes | Main course | The Guardian Cut each sausage into 20 or so 1.5cm-wide slices, dusting with more flour as you go, so they dont stick to the worktop. https://www.bbc.co.uk/food/recipes/membrillo_and_stilton_28987 Cut the butternut squash into small chunky wedges and the courgettes diagonally into 2.5cm thick slices. JavaScript seems to be disabled in your browser. This squash, which my son chose himself from a pumpkin farm over the weekend, is a variety called ' Thelma Sanders' and tastes like a cross between a sweet potato and a pumpkin (good choice Kabir!). 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