Roasted Butternut Squash With Burnt Aubergine and Pomegranate Molasses
By: Anonymous
Published: Tuesday, December 8, 2009 - 11:50pm

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 sliced almonds
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.

About


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