Roasted Butternut Squash With Burnt Aubergine and Pomegranate Molasses

Ingredients

1 small large butternut squash (I used a pumpkin)
4 tablespoons olive oil
1 tablespoon pumpkin seeds
1 tablespoon sunflower seeds (I didn’t have any)
1 tablespoon black (or white) sesame seeds
1 teaspoon nigella (black onion) se
10 grams basil leaves (I didn’t have any)
Sea salt and black pepper
For the sauce:
1 medium aubergine
150 grams Greek yoghurt, room temp
2 tablespoons olive oil (I left this out)
1 1/2 teaspoons pomegranate molasses
3 tablespoons lemon juice
1 tablespoon roughly chopped flat leaf parsley
1 garlic clove, crushed

Preparation

1
Preheat oven to 425F. Cut the squash into wedges, 2-3cm thick. Remove the seeds and arrange in a roasting tray, skin side down. Brush with half the oil and season well. Cook for 25-30 minutes until soft and slightly brown.
2
Reduce the oven to 350F. Spread the almonds and seeds on a roasting tray and toast for 8-10 minutes, until lightly browned. Allow to cool.
3
For the sauce, either put the aubergine directly onto a gas hob flame, turning occasionally, for 10-15 minutes, until the skin is dried and cracked and the aubergine smells smoky. You can also do this by putting the aubergine under a hot grill.
4
Scoop the flesh from the aubergine and discard the skin. Drain the flesh in a colander for ten minutes, then chop roughly and combine with the yoghurt, oil, pomegranate molasses, lemon juice, garlic, parsley and season.
5
Arrange the squash on a plate, scatter over the seeds and nuts and serve the dressing alongside. Scatter over the basil and serve.

Tools

 



About

This recipe is from Ottolenghi - The Cookbook by Yotam Ottolenghi and Sammi Tamimi.

Yield:

1.0 servings

Added:

December 8, 2009

Creator:

Anonymous

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