Ottolenghi’s Roasted Butternut Squash
March 18, 2015
This roasted butternut squash with cardamom and nigella seeds is from the brilliant Yotam Ottolenghi. If you want a show-stopping vegetarian dish, this is it!
Ottolenghi's Roasted Butternut Squash
This roasted butternut squash with cardamom and nigella seeds is from the brilliant Yotam Ottolenghi. If you want a show-stopping vegetarian dish, this is it!
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 4 to 6
Ingredients
- 1 1/2 tablespoons vegan butter
- 1 tablespoon extra-virgin olive oil
- 1 large red onion, halved and thinly sliced (1½ cups/170 g)
- 1 large butternut squash, peeled, seeded, and cut into 1 1/4-inch/3-cm chunks (2 3/4 lb/1 kg)
- 3 1/2 tablespoons raw pumpkin seeds
- 1 1/4 teaspoon nigella seeds
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground turmeric
- 4 cardamom pods, lightly crushed
- 1 large cinnamon stick
- 1 green chile, halved lengthwise
- 1 tablespoon super-fine sugar
- 1 scant cup (200ml) vegetable broth
- 3/4 cup (150g) vegan Greek yogurt
- 1 tablespoon finely chopped cilantro
- Celtic sea salt, to taste
Instructions
-
Preheat the oven to 425ºF/220ºC.
-
Place the butter and oil in a large sauté pan over medium heat. Add the onion and fry for about 8 minutes, until soft. Add the squash, increase the heat to medium-high, and cook for a further 10 minutes, stirring occasionally, until it starts to color. Remove from the heat and add the pumpkin seeds, 1 teaspoon of the nigella seeds, the cumin, coriander, turmeric, cardamom, cinnamon, chile, sugar, and 3/4 teaspoon salt. Mix well and transfer to a baking sheet large enough to hold the vegetables in a single but snug layer, about 10 by 12-inches/25 by 30-cm. Pour the stock over the squash and roast for 30 minutes, until the squash is tender. Set aside for about 10 minutes: the liquid in the pan will continue to be absorbed.
-
Serve warm, with the yogurt spooned on top or on the side, along with a sprinkling of the cilantro and the remaining 1/4 teaspoon nigella seeds.
Recipe Notes
Reprinted with permission from Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi by Yotam Ottolenghi, copyright © 2014. Published by Ten Speed Press, an imprint of Random House LLC.
Photography: Jonathan Lovekin © 2014
Comments 8
Hello, I recently found your recipe and wanted to give it a try. I’m making this dish right know and I’m struggling with the instructions. I’ve made the step two until I have to transfer the mix to a baking sheet. I don’t get why I should use a baking sheet. The stock will get everywhere. Why not use a non sticky oven baking plate? You don’t really mention what to do with the baking sheet and at the end of the step 2, there goes the pan again.
Would you be kind and give me more info please?
Thank you 🙂
Hey Celine, I am sorry you were confused. This is a recipe from the Plenty More cookbook and those were the instructions Ottolenghi gave. You can absolutely use a non-stick sheet instead of baking paper. Because the vegetables are snug, I didn’t have an issue with the broth. It’s really just to prevent sticking. You just transfer the vegetables from the tray to serve. I hope this helps.
This recipe looks unique and delicious!
Yes. It’s SO good. Enjoy!
This looks delicious! Must try!
Yes. Do! It’s really yummy! Love Ottolenghi!
Have been enjoying your Blender Girl cookbook, but have a question about a substitution of one ingredient in the chocolate pudding because of sensitivity issues. (ie Almond Milk) Would appreciate your help. Thanks!
Thanks Natalie, so happy you’re enjoying the book. You can substitute coconut milk or rice milk in that recipe. In fact, full-fat canned coconut milk is the bomb! Enjoy.