Absolutely Nothing To Cook : Ottolenghi Roasted Butternut Squash

I made this last night and it was delicious. It’s also really good cold with a green salad – as proved by the left-overs consumed today.

I didn’t have every single seed and spice but I don’t think it necessarily needs the lot. Just follow the general flavours and you get the same result.

I’ve copied and pasted the original Ottolenghi recipe from The Guardian website. You can see the full page here.

Roasted butternut squash with cardamom and nigella seeds

By roasting the butternut with Indian spices and some stock, it properly soaks up the flavours and ends up tasting marvellous. Serves four.

20g unsalted butter
1 tbsp olive oil
1 large red onion, peeled and cut into 1cm-thick slices
1 large butternut squash, peeled and cut into 3cm pieces
Salt
30g pumpkin seeds
1 tsp nigella seeds, plus extra to garnish
½ tsp each ground cumin and coriander
¼ tsp ground turmeric
4 cardamom pods, lightly crushed
1 cinnamon stick
1 green chilli, halved lengthways
1 tbsp caster sugar
200ml vegetable stock
100g Greek yoghurt
1 tbsp chopped fresh coriander

Heat the oven to 200C/400F/gas mark 6. Put the butter and oil in a large sauté pan, and fry the onion for eight minutes over medium heat until soft. Add the butternut, turn the heat up to medium-high and cook for 10 minutes, stirring occasionally, until it starts to colour.

Remove from the heat and add half a teaspoon of salt, the seeds, spices, chilli and sugar. Mix and transfer to an ovenproof dish large enough to hold everything snugly. Pour in the stock and roast for 30 minutes, by which point the butternut should be tender and all the liquid absorbed or evaporated.

Serve warm with yoghurt spooned on top, a sprinkling of chopped coriander and a few nigella seeds.