Butternut Squash with Ginger Tomatoes and Lime Yoghurt I Ottolenghi Recipes

ottolenghi.co.uk

1 medium butternut squash, trimmed, unpeeled, halved lengthways, seeds removed, then cut widthways into 2½ cm wide slices (800g)

45ml olive oil

6 large plum tomatoes, halved lengthways (500g)

3cm piece of ginger, finely grated (25g)

1 red chilli, de-seeded and finely diced

2 garlic cloves, crushed

30g dark muscovado sugar

coarse sea salt and black pepper

subheading: Lime yoghurt:

120g Greek yoghurt

¼ tsp ground cardamom

Finely grated zest of ½ lime, plus 1½ tsp lime juice To serve

5g coriander leaves,

roughly chopped

30g cashew nuts, toasted and roughly chopped

10g crispy shop-bought shallots (optional)

Directions at ottolenghi.co.uk

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer