Photo by: Jonathan Lovekin

Butternut squash with ginger tomatoes and lime yoghurt

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1 medium butternut squash, trimmed, unpeeled, halved lengthways, seeds removed, then cut widthways into 21/2 cm wide slices (800g)
45ml olive oil
6 large plum tomatoes, halved lengthways (500g)
3cm piece of ginger, finely grated (25g)
1 red chilli, de-seeded and finely diced
2 garlic cloves, crushed
30g dark muscovado sugar
coarse sea salt and black pepper

Lime yoghurt:
120g Greek yoghurt
1/4 tsp ground cardamom
Finely grated zest of 1/2 lime, plus 11/2 tsp lime juice To serve
5g coriander leaves,
roughly chopped
30g cashew nuts, toasted and roughly chopped
10g crispy shop-bought shallots (optional)

Roasted wedges of squash, like our roasted slices of aubergine: these are two bad boys which have been around the Ottolenghi delis and NOPI restaurant for a very long time. Any new player has to have very good credentials to gain the respect of the old-timers and get a look-in on the menu. The combination here of the sweet roasted squash with the lime-fresh yoghurt and the gingery oven-dried tomatoes was deemed to cut the mustard.

Ready-made crispy shallots can be found in all Asian stores. If you want to make your own, see the instructions on pages 110–11. They’re a nice addition but, with the crunch already provided by the cashews, the dish can stand well without them, if you prefer.


NOPI: The Cookbook can be purchased at Waterstones or Amazon. You can also buy a signed copy here.


1 Preheat the oven to 240°C/220°C fan/gas mark 9.

2 Mix the squash with 2 tablespoons of the oil, 2 teaspoons of salt and a good grind of black pepper. Spread out on a large parchment-lined baking tray and roast for 35–40 minutes, until golden-brown. Set aside to cool.

3 Reduce the oven temperature to 170°C/150°C fan/gas mark 3.

4 Place the tomato halves on a parchment-lined baking tray, skin-side down. Sprinkle with 1/4 teaspoon of salt, drizzle with the last tablespoon of oil and cook for 80 minutes, until softened.

5 Place the ginger, chilli, garlic, sugar and 1/4 teaspoon of salt in a medium bowl. Mix to form a paste, then spoon this on top of the tomatoes. Cook for another 40 minutes, until caramelized, and set aside to cool.

6 Place all the ingredients for the lime yoghurt in a small bowl, with 1/2 teaspoon of salt and a good grind of black pepper. Mix well and keep in the fridge until ready to serve.

7 Spread the squash out on a large platter and arrange the tomatoes in between. Drizzle over the lime yoghurt, sprinkle with the coriander, cashews and shallots, if using, and serve.

Perfect with

  1. Ground cardamom |

    Ground cardamom

    The calm queen of spices, for sweet and savoury cooking

  2. Planeta olive oil |

    Planeta olive oil

    An extra special extra virgin oil to finish salads with or for dipping bread


{based on 2 reviews}

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  • Recipes Delicious
    (13/01/2016) I made this for a dinner party recently, I used more chili than described in the recipe. I always use less salt than the recipes - you just have to judge according to your own taste I guess.

    This was the first time that I made it, it disappeared rapidly and it was delicious.
  • Recipes delicious recipe but way too much salt
    (30/10/2015) I loved the recipe, and would make again, but with a LOT less salt on the squash if the recipe is followed exactly