Photo by: Jonathan Lovekin

Butternut squash with ginger tomatoes and lime yoghurt

Print Recipe

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.


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

Method

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

    The calm queen of spices, for sweet and savoury cooking

    Ground cardamom
    £3.25

  2. Planeta olive oil

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

    Planeta olive oil
    £15.50

Reviews

{based on 2 reviews}

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  • Shop 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.
  • Shop 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