Ottolenghi Butternut squash with ginger tomatoes and lime yoghurt Recipes

Ottolenghi Butternut squash with ginger tomatoes and lime yoghurt Recipes

Ottolenghi Butternut squash with ginger tomatoes and lime yoghurt Recipe - Simmered wedges of squash, similar to our cooked cuts of aubergine: these are two terrible young men which have been around the Ottolenghi shops and NOPI eatery for quite a while. Any new player must have great certifications to pick up the regard of the old-clocks and get a look-in on the menu. The blend here of the sweet simmered squash with the lime-new yogurt and the gingery stove dried tomatoes was esteemed to meet expectations. 

Instant fresh shallots can be found in every single Asian store. On the off chance that you need to make your own, see the guidelines on pages 110– 11. They're a decent expansion at the same time, with the crunch as of now given by the cashews, the dish can stand well without them, in the event that you lean toward. 

Ottolenghi Butternut squash with ginger tomatoes and lime yoghurt Recipes

Ottolenghi Butternut squash with ginger tomatoes and lime yoghurt Recipes

Ingredients

• 1 medium butternut squash, trimmed, unpeeled, divided lengthways, seeds expelled, at that point cut widthways into 21/2 cm wide cuts (800g) 
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• 45ml olive oil 
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• 6 vast plum tomatoes, split lengthways (500g) 
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• 3cm bit of ginger, finely ground (25g) 
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• 1 red bean stew, de-seeded and finely diced 
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• 2 garlic cloves, squashed 
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• 30g dim muscovado sugar 
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• coarse ocean salt and dark pepper 
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• Lime yogurt: 
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• 120g Greek yogurt 
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• 1/4 tsp ground cardamom 
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• Finely ground pizzazz of 1/2 lime, in addition to 11/2 tsp lime juice To serve 
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• 5g coriander clears out, 
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• generally slashed 
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• 30g cashew nuts, toasted and generally slashed 
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• 10g fresh shop-purchased shallots (discretionary) 

Ottolenghi Butternut squash with ginger tomatoes and lime yoghurt Recipes

Method

1 Preheat the broiler to 240°C/220°C fan/gas stamp 9. 

2 Mix the squash with 2 tablespoons of the oil, 2 teaspoons of salt and a decent pound of dark pepper. Spread out on an extensive material lined preparing plate and dish for 35– 40 minutes, until brilliant dark colored. Put aside to cool. 

3 Reduce the stove temperature to 170°C/150°C fan/gas check 3. 

4 Place the tomato parts on a material lined preparing plate, skin-side down. Sprinkle with 1/4 teaspoon of salt, shower with the last tablespoon of oil and cook for 80 minutes, until diminished. 

5 Place the ginger, bean stew, garlic, sugar and 1/4 teaspoon of salt in a medium bowl. Blend to frame a glue, at that point spoon this over the tomatoes. Cook for an additional 40 minutes, until caramelized, and put aside to cool. 

6 Place every one of the elements for the lime yogurt in a little bowl, with 1/2 teaspoon of salt and a decent pound of dark pepper. Blend well and keep in the cooler until prepared to serve. 

7 Spread the squash out on a vast platter and mastermind the tomatoes in the middle. Shower over the lime yogurt, sprinkle with the coriander, cashews and shallots, if utilizing, and serve.