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Roasted butternut squash and red onion with tahini and za atar.
Butternut squash recipes ottolenghi. Preheat the oven to 220ºc 200ºc fan gas mark 6. Yotam ottolenghi s recipes for butternut squash the sweet autumnal favourite roasted with orange and honey baked in a pie with feta and sage or fashioned into fritters with a five spice sugar. 1 large butternut squash 2 1 4 lb.
Heat the oven to 425º f. Toss the butternut in the oil with teaspoon of salt and some black pepper and spread out on a baking tray. Heat the oven to 220 c 200 c convection 425 f.
Add the squash increase the heat to medium high and cook for a further 10 minutes stirring occasionally until it starts to color. Add the onion and fry for about 8 minutes until soft. 1 butternut squash peeled and cut into 3 4cm chunks 900g 3 tbsp olive oil 1 tsp dark brown sugar 2 tbsp white miso 2 green jalapeño chillies cut in half lengthways 2 large cinnamon sticks.
1 large butternut squash around 1 1kg cut into 2cm x 6cm wedges 2 red onions cut into 3cm wedges 50ml olive oil maldon sea salt and black pepper 3 tbsp tahini paste 1 tbsp lemon juice 3 tbsp water 1 small garlic clove crushed 30g pine nuts 1 tbsp za atar 1 tbsp roughly chopped parsley. 1 medium butternut squash trimmed unpeeled halved lengthways seeds removed then cut widthways into 2 cm wide slices 800g 45ml olive oil. 2 garlic cloves crushed.
Roast for 30 minutes turning once until golden brown. By yotam ottolenghi and sami tamimi. 6 large plum tomatoes halved lengthways 500g 3cm piece of ginger finely grated 25g 1 red chilli de seeded and finely diced.
Arrange the squash slices in a round 28cm 11inch cast iron pan or baking dish then pour over the curry coconut milk mixture. Place the butter and oil in a large sauté pan over medium heat. Set aside to cool and reduce the oven temperature to 190ºc 170ºc fan gas mark 5.
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