Butternut squash with sweetcorn salsa, feta and pumpkin seeds from Ottolenghi Simple: A Cookbook (page 122) by Yotam Ottolenghi Are you sure you want to delete this recipe from your Bookshelf? For a New Year’s dish fit for whichever form your holiday takes this year, Ottolenghi and Belfrage suggest their butternut squash, orange and sage galette. So then all that's left for holiday meal planning are the … Add the pumpkin, bay leaves, lime leaves, chipotle flakes and water. Save my name, email, and website in this browser for the next time I comment. And thank you, I am grateful. This comes together quite easily and is an interesting riff on a Mexican style feta corn. Toss the squash and carrots with the 2 tbsp olive oil, 1 tbsp of the chopped sage, the caraway seeds, 1 tsp salt, and plenty of pepper. 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!). in total), cut into 3/4 by 2 1/2-inch wedges. - unless called for in significant quantity. Spread on a parchment-lined baking sheet in a single layer. The perfect dish for autumn and winter! Burrata with chargrilled grapes and basil, Hot charred cherry tomatoes with cold yoghurt. Place a grill pan or cast-iron skillet over high heat. I would just omit it then! 2 red onions, cut into 1 1/4-inch wedges. Place the squash, skin side down, on 2 baking sheets and roast for 35 to 40 minutes, until soft and starting to color on top. … For us it is almost a staple. Rice seems a little too heavy and I just haven’t had much success in finding (easy, not effort-intensive) vegetable side dishes that have a Mexican and/or tex-mex feel to them. This recipe is from Ottolenghi’s Simple cookbook and pairs roasted butternut squash with a lime-y sweet corn salsa, toasted pepitas, and crumbled feta cheese (though in retrospect, crumbled queso fresco would be a little bit more on topic). Doing so will remove all the Bookmarks you have created for this recipe. Spread out on a large parchment-lined baking sheet, skin down and spaced well apart. 2 Tbsp. And you have a search engine for ALL your recipes! 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 Where’s the full recipe - why can I only see the ingredients? 3 1/2 Tbsp. 135 g sweetcorn, (fresh/drained/frozen) 1 tbsp sunflower oil. Required fields are marked *. Fusilli with Ricotta, Parmesan, and Black Pepper, One-Pot Baked Paneer with Chickpeas and Spinach, Fresh Corn Grits with Collard Greens and Roasted Cherry Tomatoes, Buttermilk Crepes with Honey Mascarpone Greek Yogurt Cream, Momofuku Milk Bar Mint Cookies and Cream Layer Cake, 1 very large butternut squash, halved lengthwise and cut into wedges, 1 large jalapeno or red chili pepper, seeded and diced, 3 limes, zested and then juiced to get ¼ cup. We’ve helped you locate this recipe but for the full instructions you need to go to its original source. This recipe is from Ottolenghi’s Simple cookbook and pairs roasted butternut squash with a lime-y sweet corn salsa, toasted pepitas, and crumbled feta cheese (though in retrospect, crumbled queso fresco would be a little bit more on topic). The chickpea and squash are the chief ingredients here. 1 large butternut squash, cut in half lengthways, seeds scooped out, skin on and cut into 3cm x 8cm wedges 75ml olive oil, plus extra to finish Salt and freshly ground black pepper 2 whole corn cobs, peeled if in husks Yotam Ottolenghi and Ramael Scully Yotam Ottolenghi is a cookery writer and chef-patron of the Ottolenghi delis and NOPI restaurant. Ramael Scully moved to … It looks like's going to have fun together, Summer. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) Bought at: received as a gift - thankfully as I had been wanting it so badly after it was released! Add water or stock, potato, spice bag, and salt to taste and bring to a boil. We have so many recipes tagged and it gets used at least once a week. That kid can sniff out a schmear of refried beans better than a security dog can sniff out heroin. In addition to our website we work with brands to develop and photograph recipes and provide food and travel related content. 120 g butternut squash, peeled and grated. And, as the book’s title would suggest, it is absolutely SIMPLE to prepare. Yotam Ottolenghi's Roasted Butternut Squash Recipe Ingredients: 1 large butternut squash (2 1/4 lb. Remove from the oven and let cool. Cut the squash in half lengthways, scoop out and discard the seeds, then cut the flesh into 0.5-1cm half-moons and put these in a medium bowl; you … Only 5 books can be added to your Bookshelf. Can substitute frozen corn for corn on the cob. Use a slotted spoon to lift out about half of the vegetables, and remove and discard the bay and lime leaves. He’s a whizz when it comes to middle eastern ways of using butternut squash. His cooking may not be vegetarian per se, but Yotam Ottolenghi , the chef-owner of four London restaurants, definitely is a champion of putting … Title Roasted Butternut Squash With Sweet Corn Salsa Feta And Pepitas File Type = jpg Source Image @ … Add the squash and sweetcorn, stir well and set aside for 5 minutes. Ottolenghi Roasted Butternut Squash and Red Onion with Tahini and Za'atar. And don't you just love the look of the bright orange from the squash against the deep purple of the onions? Corn & butternut squash wouldn’t be a combination that would typically spring to mind, but this was delicious! Welcome to Eats Well With Others, where we take a vegetable-and-cupcake laden approach to life (always with a bit of laughter on the side)! 3 1/2 Tbsp. 1 1/2 Tbsp. Ingredients: (serves 3-4) 1 large butternut squash, cut into decent sized chunks/wedges (leave the skin on) Yotam Ottolenghi is an Israeli-born chef and food writer based in London. Top with the corn salsa, pumpkin seeds, and feta. This recipe does not currently have any reviews. Mix the butternut squash with 2 Tbsp. 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. The butternut squash is such a versatile vegetable and we love it for making innovative and inexpensive dishes. This is perfect. - Yotam Ottolenghi. Roasted Butternut Squash Ottolenghi Something New For Dinner File Type = jpg Source Image @ somethingnewfordinner.com Download1 Download2. The flavor is subtle but spot on, and the various textures are also awesome. Put the squash and onions in a large bowl, add three tablespoons of oil, a teaspoon of salt and some black pepper, and toss well. Butternut squash gets drizzled with Sriracha-spiked yogurt and more. A great choice for late summer/early fall! Totally lacking in veggie side dishes for Mexican meals. Mix together well, cover the pan with aluminum foil, and roast in the oven for 70 minutes, stirring once halfway through. roasted butternut squash with sweet corn salsa, feta, and pepitas. Pour over the olive oil and sprinkle on the cinnamon and 1/2 tsp. Your email address will not be published. Always check the publication for a full list of ingredients. Butternut’s mild sweetness and firm flesh make it suitable to go alongside most main courses, but also to serve on its own as a vegetarian centrepiece." olive oil. Ottolenghi tells Wine Spectator it’s “a celebration of layers, flavors and textures” that combines sweet and … Toss the butternut squash with 2 tbsp olive oil, ½ tsp salt, and black pepper. Cut each wedge into pieces about 5-7cm long. Great flavor combination, got rave reviews! If the recipe is available online - click the link “View complete recipe”– if not, you do need to own the cookbook or magazine. Taste for seasoning and then set aside. Ottolenghi Butternut Squash Recipes. Roast for 25 minutes, until the squash is cooked through and golden brown. Mostly the cheese only kind. Cooking Method. Roasted Squash with Yoghurt | Easy Ottolenghi Vegetable Recipe I’m not entirely mad about this because that means I, too, get to eat quesadillas on a more-than-regular basis BUT the place where I really struggle is in finding a side dish to go with them. Ingredients: 1 large butternut squash 2 tbsp olive oil At Eat Your Books we love great recipes – and the best come from chefs, authors and bloggers who have spent time developing and testing them. Toss with the chili pepper, lime zest, lime juice, remaining 3 tbsp olive oil, salt, cilantro, and mint. He has been dubbed a genius with vegetables. Roasted Butternut Squash with Burnt Aubergine and Pomegranate Molasses. Once cool enough to touch, cut the kernels off the cobs and place in a bowl. It has a bit of a southwestern feel to it what with the lime dressing, cilantro, and bits of jalapeno in every bite. Are you sure you want to delete this recipe from your Bookshelf? Position a baking rack in the middle of the oven and preheat to 475 degrees. Remove from the oven and set aside to cool. Roasted butternut squash, carrots, parsnips, and brussels sprouts are already weeknight staples in our house during fall and winter. lemon juice. 3 1/2 Tbsp. Add the corn and cook for five minutes. Spread, skin down, on a baking sheet and roast for 40 minutes until the vegetables have taken on some colour and are cooked … 1 . Your email address will not be published. Stir the flour, baking powder, egg, milk and black pepper to a thick paste. Spread squash out in a medium roasting pan. Recipes Made: Roasted Baby Carrots with Harissa and Pomegranate p.116, Butternut Squash with Sweetcorn Salsa, Feta and Pumpkin Seeds p.122, Roasted Beetroot with Yoghurt and Preserved Lemon p.125, Pappardelle with Rose Harissa, Black Olives and Capers p.188, Chicken … To serve, arrange the squash on a serving platter or among plates. Add winter squash and garlic and cook, stirring, until the mixture smells fragrant, about 1 minute. The whole dish comes together in the time it takes for the squash to roast (so, 25 minutes) and a fair amount of that is hands off time. Pleasantly surprised at how good this was! In India, where nigella seeds are grown, they are known as kalonji. Serve warm or at room temperature. of oil, ½ tsp. We eat a lot of quesadillas, but I suspect it would also be great as a side to burritos or tacos…or maybe even as a filling for those! Remove from the oven to cool. Yotam Ottolenghi and Sami Tamimi have you roast the squash and onion in generous chunks in a super hot oven and then let them cool to room temperature. In a large bowl, combine the squash and onion and 3 tablespoons of the … Add some black beans and I think you’ve also got a pretty great lunch salad on your hands. Doing so will remove all the Bookmarks you have created for this recipe. Remove from the heat and allow to cool slightly. pine nuts. The mint adds a lot of flavor but you could always add more of it or substitute parsley for the cilantro. of salt, and plenty of pepper. 1 small clove garlic, crushed. For us it is almost a staple. What if you HATE cilantro? The lime juice is key. Have this stew as a main with cous-cous dotted with ruby pomegranate seeds. Roast for 25 minutes or until fork-tender and golden. light tahini paste. Bring to a boil and simmer for 15 minutes, or until the pumpkin is soft. We adore Ottolenghi’s Plenty book. salt. Meanwhile heat the oil in a large frying pan on a low heat. Remove from the oven and set aside to cool. Add the corn to the skillet and cook until charred all over, turning constantly. An easy side dish of roasted butternut squash with sweet corn salsa, feta, and pumpkin seeds. Roasted Butternut Squash with Burnt Eggplant and Pomegranate Molasses Adapted from Ottolenghi – The Cookbook by Yotam Ottolenghi and Sammi Tamimi. Though in the Sweetness chapter of Ottolenghi Flavor, its complexity stops it from edging into dessert territory: Scented with caraway and sage, the sweet … water. Used a skin-on hokkaido pumpkin and made all the different elements of the recipe a day in advance. The high starch means that as you cook it, it releases its starch, making that requisite creamy smoothness to risotto. Wouldn't change a thing. Once halfway through, stir well and set aside for 5 minutes brands to develop and photograph recipes and food. 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