Ottolenghi’s Butternut squash with ginger tomatoes – Nopi

This Ottolenghi salad Butternut squash with ginger tomatoes 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 to cut 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)


!. 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.

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