Another cold winter morning, another zero degree morning, and another excuse to turn the oven on and get the butternut pumpkin out. We classify butternut as a pumpkin although elsewhere it may be called a squash.
Simply made, this is an easy recipe – the butternut is roasted and some pumpkin seeds are toasted in the residual heat of the oven. Yoghurt is mixed with chilli sauce and some coriander is whizzed with oil – both are drizzled over the cooked pumpkin. Quick and easy. It can be made early in the morning while the coffee is brewing the porridge bubbling on the stove, and then left until lunch time.
The toasted pumpkin seeds (the green inner ones, not the hard shelled, large pumpkin seeds) are wonderful – crispy and light. Make more of them and keep some for snacking during the day.
A dish to celebrate two of Turkish cuisine’s great gifts to the world, yoghurt and chilli.
By the way, the Chilli Yoghurt Sauce in this recipe is a winner. It is simply chilli sauce mixed with yoghurt (I used one of my slow cooked chilli jams). The truth be told, I could not stop eating the left overs. It was stirred into rice, dolloped on soup, and drizzled over steamed vegetables. The last spoonful was smeared on buttery bread and eaten with delight. I really advise you to make double recipe, and keep the remainder in the fridge.
This is an Ottolenghi dish from Plenty More – we are cooking our way through this book. We feel free to substitute ingredients that are not readily available in our local area.
In fact it is Ottolenghi Cooking the Books Day on the blog – one of two days per month where we publish the latest recipes we have tried in our project of cooking from Ottolenghi’s books – those we have cooked directly and those we have been inspired by. Currently we are cooking from Plenty More, but not ignoring his other books completely. Note that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.
Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Early Winter recipes.
We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.
Roasted Butternut with Chilli Yoghurt Sauce and Coriander Garlic Oil
1 butternut pumpkin
1 tspn ground cinnamon
90ml olive oil
sea salt and black pepper
50g coriander, leaves and stalks, plus extra leaves for garnish
1 garlic clove, peeled and crushed
20g pumpkin seeds
200g Greek or Desi (Indian) yoghurt
1.5 tspn chilli sauce or paste, or use sriracha (use according to heat level of the sauce, and your tolerance – you may need less)
Heat the oven to 220C. Cut the squash in half lengthways, remove and discard the seeds, then cut it – skin and all – into 7cm-long and 2cm-thick wedges. Put these in a large bowl with the cinnamon, two Tblspn of olive oil, sea salt and black pepper, and rub evenly into the squash. Lay the squash skin side down on two oven trays and roast for 25-30 minutes, until soft and starting to colour. Remove and leave to cool.
Meanwhile, put the coriander, garlic, remaining oil and a generous pinch of salt in a small food processor and blitz to a fine paste.
Lower the oven temperature to 180C. Lay the pumpkin seeds on an oven tray and roast for six to eight minutes. The skins will pop open and they’ll go light and crisp. Remove and set aside.
To serve, mix the yoghurt and chilli sauce. Lay the squash wedges on a platter, drizzle over the yoghurt sauce and then the herb paste (you can also swirl them together). Scatter the seeds on top, followed by a few coriander leaves, and serve.