I have a HUMUNGOUS foodie crush on Ottolenghi. His cookbook was THE COOKBOOK that got me into cooking. This was in the good old days before he became the international food sensation he is now, so everyone around me didn’t know my secret recipe source and were super impressed by how good a chef I had suddenly become.
Seeing as it’s squash season (aka the best season) it’s perfect time to tell you about one of my favourite recipes by mr yotam, and trust me I’ve made many many of them. It’s from the nopi cookbook, which I got for myself as a christmas present a couple of years ago and spent pretty much most of christmas just ooggling and reading all the recipes. The recipes in this book are supposed to take a bit more effort than his others as it is the restaurant cookbook, but omgyes are they worth it. I’ve made recipes from this book that make me never want to go to another restaurant again and just eat every single meal from it till the day I die. We all have dreams right! But who has the time. *sigh*
Groupie Ottolenghi fact here, he has a few quite versions of roasted butternut squash in a couple of his other books, but this one really really really hits the nail on the head. Don’t be put off by the fact this is in the nopi cookbook. Full disclosure, I’ve never actually made the full proper recipe before, I always do my simplified cheats version! I am sure his version is much better than I could ever make, but my default mode always opts for the easier but still damn tasty way.
The original calls for roasting the squash and tomatoes separately and making a paste, and while I absolutely know that to perfect this dish that is what you would need to do, I just put everything in the oven at once.
So if you want the original recipe it’s in the book and also here, but this is my super easy at home version. I’ve actually made this so many times I know this recipe off by heart. Well I always think I do, which is how I end up always forgetting ingredients, like when I forgot the garlic last time. But you know what, it still tasted AMAZING. Which is the beauty of this one, you can’t really mess it up. Even the lime yoghurt here is optional really, but trust me you do want to make this with it and it only takes about 2 seconds. I also make this with pretty much any squash/pumpkin veg I find. This time it was pumpkin and it was as delicious as every other time…even without the garlic!
Ottolenghi’s Butternut Squash with Ginger Tomatoes
adpated from Ottolenghi
1 medium squash/pumpkin
20 cherry tomatoes
3 tbsp olive oil
1 inch ginger
1 red chilli
2 garlic cloves, crushed
30g brown sugar
120g / 1/2 cup greek yoghurt
1/4 tsp ground cardamon
zest and juice of 1/2 lime
Preheat the oven to 200C.
Cut the squash into wedges. Spread on a large baking tray. Drizzle over the olive oil. Deseed the chilli and finely dice the chilli and ginger. Add the ginger, garlic, sugar, some salt and pepper and mix all together. Chop the tomatoes in half and add them to the tray face up.
Roast in the oven for about 45mins until the squash is soft and golden brown.
Add all the yoghurt ingredients into a small bowl and mix together. When the squash is cooked drizzle over the lime yoghurt and serve.