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Ottolenghi’s Butternut squash with ginger tomatoes

This Ottolenghi salad has enough clout to be a starter, I’ve teamed it with slow cooked lamb and a green salad for a very lovely Sunday lunch. Yes it is Ottolenghi from the book Nopi

” Roasted wedges of squash, like our roasted slices of aubergine: these are two bad boys which have been around the Ottolenghi delis and 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 tout the mustard.

Ready-made crispy shallots can be found in all Asian stores. They’re a nice addition but, with the crunch already provided by the cashews, the dish can stand well without them if you prefer.

Serves 4

1 medium butternut squash, trimmed unpeeled, halved lengthways, seeds removed then cut widthways into 2/12 cm wide slices
45ml olive oil
6 large plum tomates, halved lengthways
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 Yogurt

120g Greek yoghurt
1/4 tsp ground cardamom
Finely grated zest of 1/2 lim, plus 1 1/2 lime juice

To serve
5g coriander leaves, roughly chopped
30 g cashew nuts, toasted and roughly chopped
10g crispy shop=bought shallots ( optional)

METHOD

!. Preheat the oven to 240 C
2. Misx 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 170C
4. Place the tomato halves on a parchment-lined baking tray, skin-side down. Sprinkle with 1/4teaspoon 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 yogurt 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.

More from Nopi

Roasted Aubergine with Black Garlic, pine nuts and Basil

Watermelon and feta salad – with marinated olives and preserved lemon

Tomatoes with Wasabi Mascarpone and pine nuts salad

LINK

http://www.ottolenghi.co.uk

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