2 lemons, finely zested 1 large butternut squash, halved, seeds scooped out and discarded or saved for toasting, then cut widthways into 2-3 mm or 1/8 inch slices – use a mandoline, if you have one (850g net weight) For the coconut toppings: 30g coconut flakes 1 tbsp maple syrup The high starch means that as you cook it, it releases its starch, making that requisite creamy smoothness to risotto. 1 Butternut squash, large. ½ cup cilantro, roughly chopped Access all the recipes online from anywhere. based on the WordPress theme Sight by WPSHOWER, Maple-Walnut Layer Cake #TheCakeSliceBakers, Double Ginger and Grapefruit Cakes #TheCakeSliceBakers, Afghan-Style Pumpkin Turkey Meatballs with Yogurt Mint Sauce; Wild Rice and Acorn Squash Salad, Chicken Marbella and Butternut Squash Soup, Crab and Red Pepper Casserole and Amazing Butternut Squash, The Pop-Up Popsicle: Good Morning Popsicle. Fry for five minutes, until browned, stirring every now and then, then add the tomato paste, harissa, and apricots. Doing so will remove all the Bookmarks you have created for this recipe. He has been dubbed a genius with vegetables. Remove from the oven and let cool. 1 Preheat the oven to 240°C/220°C fan/gas mark 9. © 2020 Camille Cooks. Produce. 2 Red onions. In our humble opinion, this combination of squash, earthy lentils and tangy-creamy cheese is downright irresistible. Divide between two oven trays lined with baking paper – make sure the squash does not overlap – then bake for 20-25 minutes, turning once halfway, until cooked through and nicely browned. Recipe by PureWow. Meanwhile, line a large oven tray with baking paper, put the butternut squash, cinnamon, remaining two tablespoons of oil, half a teaspoon of salt and a good grind of pepper on top, then toss with your hands to coat. I like this change in colour palette to happen on the plate, too, and incorporate all things orange into my meals. If you’re looking for a pudding that is both gluten-free and vegan, these fritters do the job marvellously. If you want to get ahead, prepare the filling a day ahead, leaving you with a quick assembly job and bake when you want to serve the pie. Yotam Ottolenghi’s butternut squash, feta and sage filo pie. There’s a bit of waiting involved in this very festive pie, what with the slow caramelisation of the onions and the baking itself. Pile up the fritters on to a large plate, sprinkle with the extra five-spice and orange zest, and serve warm with the flavoured yoghurt alongside for dipping. Mix the squash with two tablespoons of oil, half a teaspoon of salt and plenty of pepper. 2. Heat the oven to its highest setting, or 240C fan. dried apricots, quartered Off the heat, stir in the herbs, feta, lemon zest, an eighth of a teaspoon of salt and a good grind of pepper. Put this in the small bowl of a food processor, add the oil and blitz for a minute, until the peel is finely chopped. Peel and segment the oranges over a sieve placed over a bowl, to catch the juice, then set aside the segments and a tablespoon of juice for the dressing. Meanwhile, put the honey in a small frying pan on a medium-high heat. of oil, ½ tsp. Ingredients. Place 3 Tbsp. Lift the tin on to an oven tray, then bake for 50 minutes. 4. Once hot, turn down the heat to medium, add the onions and a quarter-teaspoon of salt, and cook, stirring occasionally, until softened and nicely caramelised – about 40 minutes; don’t be tempted to skimp on the time, because it’s crucial to get the onions to the right point. 1¾ oz. In India, where nigella seeds are grown, they are known as kalonji. Dip a piece of squash in the batter, shake off any excess and fry until lightly coloured and cooked through – around three minutes. Layering flavors and textures makes me a winner, with Ottolenghi’s version of “simple.”, Butternut Squash with Corn Salsa, Feta, and Pumpkin Seeds Mix the diced squash with 1 tablespoon of the olive oil and some salt and pepper. 5 oz. of the olive oil, the tahini, water, 3/4 tsp. minced lamb of oil, ½ tsp. salt Repeat with the remaining four sheets of filo, to cover the filling completely, then fold in all the overhang, scrunching it up as you do so. Butternut squash gets drizzled with Sriracha-spiked yogurt and more. This recipe is from Ottolenghi’s Simple cookbook and pairs roasted butternut squash with a lime-y sweet corn salsa, toasted pepitas, and crumbled feta cheese (though in retrospect, crumbled queso fresco would be a little bit more on topic). 12 ingredients. and 1¼ inches wide white wine Then into a large bowl add lentils the roasted butternut, onion wedges, mixed salad leaves or you can use baby spinach or even some kulha fila faiy and pomegranate seeds. 3 limes, finely zest 1 to get 2 tsp., then juice to get ¼ cup While the squash cooks, prepare the dressing: In a small bowl, whisk the olive oil, pomegranate molasses, honey, cumin, cayenne and black pepper. Spoon the salsa on top, sprinkle the pumpkin seeds, dot with the feta, and serve, drizzled with a little extra oil. Serves six, 6 Tbsp. Roast butternut squash and red onion with tahini and za'atar I love the autumnal combination of squash, orange and hard herbs, and this take on the theme is especially fresh. 3 Tbsp. of oil, ¼ tsp. Once cooked, set aside to cool, then add the olives. Spread the squash out on a baking tray, place in the oven and bake for about 25 minutes, until lightly colored and quite soft. Toss the squash and carrots with the 2 tbsp olive oil, 1 tbsp of the chopped sage, the caraway seeds, 1 tsp salt, and plenty of pepper. 4 cups cooked lima beans salt, and the cilantro and mint. This pear-shaped squash is delicate enough to straddle the line between sweet and savoury in the most graceful way, mirroring the change in the air. The oil is also lovely on salads, roast veg or fruit and yoghurt, so make double if you want and keep in a sealed jar. Welcome to Ottolenghi cookbooks online The perfect interactive companion to your book Browse. Lay the squash in the base of the pie, overlapping them slightly, then top with the onions, pushing them down to compress the filling mixture. This will firm up the meat, making it easier to spread the mash on top. salt. Put the squash, oil, nutmeg, half a teaspoon of salt and a good grind of pepper in a large bowl, and toss to coat. Drizzle with the remaining 1 Tbsp. Spread out on a large parchment-lined baking sheet, skin down and spaced well apart. ottolenghi.co.uk. Remove from the oven and set aside to cool. tomato paste Mix the butternut squash with 2 Tbsp. Pour into a bowl, leave to infuse for 20 minutes to an hour, then strain through a fine sieve and discard the solids. Remove from the oven and set aside to cool. 2 tsp. We win with the Ottolenghi layers: sweet squash + corn + salty, chunky feta + crispy toasted seeds + tart lime + herbal greens. 3½ oz. Stir the orange zest into the yoghurt in a shallow serving bowl, then mix the five-spice into the maple syrup and drizzle this over the yoghurt. Braised Eggs with Leek and Za’atar. Roast for 25 minutes, until the squash is cooked through and golden brown. Fill a medium saute pan with enough oil for deep-frying (ie, to come 4-5cm up the sides), and put it on a medium-high heat. Taste and season to taste with salt. Roast for 25 minutes, until the squash is cooked through and golden brown. water 1 Garlic clove. Serves 6 as a side, 1 extra-large butternut squash (2¾ lbs. Spread the mash over the lamb, then use a spoon to make a few shallow divots. 1/4 cup Parsley, leaves. To make the mash, mix the lima beans in a bowl with the remaining lemon zest, 2 Tbsp. olive oil Search. Produce. Once the oil is hot (180C on a probe, if you have one), you’re good to go. Char defrosted corn in a pan on the stove top. Serve warm or at room temperature with a side salad. Butternut’s mild sweetness and firm flesh make it suitable to go alongside most main courses, but also to serve on its own as a vegetarian centrepiece." Method. Transfer to the prepared cake tin, pressing it into the base and letting any excess hang over the sides. Mix well and set aside. It looks like's going to have fun together, Summer. Repeat with the remaining squash, frying eight to 10 pieces at a time, so in four or five batches in total. Place the kernels in a bowl with the chile, lime zest, lime juice, the remaining 3 Tbsp. Favourites. I baked my wedges for 32 minutes. Next week, I’ll try the “Spiced ‘Shepherd’s Pie’ with Lima Bean Crust,” from Ottolenghi Simple. 3 shallots, thinly sliced His cooking may not be vegetarian per se, but Yotam Ottolenghi , the chef-owner of four London restaurants, definitely is a champion of putting … Arrange the squash and pecorino on a platter, overlapping the squash slightly, pour over the burnt honey dressing, and scatter over the oregano and pumpkin seeds. Cut the squash in half lengthways, scoop out and discard the seeds, then cut the flesh into 0.5-1cm half-moons and put these in a medium bowl; you … The squash can be swapped for slices of apple or pear, if you prefer, and serve with ice-cream instead of the yoghurt if you want something a little more indulgent. Spiced ‘Shepherd’s Pie’ with Lima Bean Crust of oil and bake for 30 minutes, until nicely colored and bubbly. There is something dynamic and invigorating about the transitional nature of the season – the idea that you can be in two different places at the same time, looking back fondly at the one and forward in anticipation to the other. Mix the ingredients for the five-spice sugar in a small bowl and set aside. Mix together well, cover the pan with aluminum foil, and roast in the oven for 70 minutes, stirring once halfway through. 10 sheets filo pastry (ie, a 250g packet)90g unsalted butter, melted, plus extra for greasing30g caster sugar1 tbsp icing sugar, to dust, For the filling60ml olive oil2 onions, peeled, halved and cut into ½cm-thick slices Salt and black pepper5g sage leaves, finely chopped10g parsley, roughly chopped150g feta, roughly crumbled2 tsp lemon zest½ butternut squash, peeled, cut in half, deseeded and then cut into 1½cm-thick half-moons (650g net weight)1 tsp ground cinnamon. ¼ cup mint leaves, roughly shredded Ottolenghi Simple Add the garlic and shallots and sauté for 5 minutes, stirring frequently, until soft and golden. Drizzle over the infused oil, and serve. Fry for another 2 minutes, then pour in the stock and wine. chicken stock 12 ounces all-butter puff pastry, thawed if frozen; 2 tablespoons plus 1 teaspoon olive oil, divided, plus more for drizzling; 1/2 small red onion, thinly sliced (about 3/4 cup) Spread out … 3 garlic cloves, crushed While waiting for the butternut squash, … For a New Year’s dish fit for whichever form your holiday takes this year, Ottolenghi and Belfrage suggest their butternut squash, orange and sage galette. Prep 15 minInfuse 20-60 minCook 40 minServes 4 as a starter or side, 1 butternut squash, peeled, cut in half lengthways, deseeded and cut into 1cm-thick half-moons (900g net weight)2 tbsp olive oil¼ tsp ground nutmegSalt and black pepper1½ tbsp runny honey1½ tsp cider vinegar40g pecorino, cut into ¼cm-thick shards1½ tbsp oregano leaves, picked with some stem attached20g pumpkin seeds, toasted, For the orange-infused oil2 oranges45ml olive oil. 5 Tbsp. From Ottolenghi’s esteemed cookbook Simple, this one-pan … 1 Butternut squash, large. Yotam Ottolenghi and Sami Tamimi have you roast the squash and onion in generous chunks in a super hot oven and then let them cool to room temperature. 1 lb. Ingredients: 1 large butternut squash 2 tbsp olive oil Yotam Ottolenghi’s five-spice butternut squash fritters. Use a potato masher to mash the beans; they don’t need to be completely smooth, just spreadable. Sweet-fleshed butternut is a perennial favourite. 2/3 cup pitted green olives, halved Rest for 10 minutes before serving. Bake for 30 minutes, flipping the squash once halfway, or until cooked through and lightly coloured. Designed by David Herman 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 … 19. Mix the butternut squash with 2 tbsp. Take another sheet of filo, brush with melted butter and sprinkle with half a teaspoon of caster sugar. 153. Roughly scrunch it up like a tissue, then arrange on top of the exposed filling. Roasted Butternut Squash With Feta NataliaOlszowaColeman dried chilli, lime juice, sunflower seeds, butternut squash, dried mint and 3 more Stuffed Butternut Squash with Feta … he sunset colours of autumn are markers of change, and that makes me very happy. 3. roughly crumbled into ½-¾-inch pieces. pumpkin seeds, toasted salt, and a grind of black pepper. of salt, and plenty of pepper. 1/2 cup Puy lentils. For the Yotam Ottolenghi’s butternut squash with orange oil and burnt honey. A fantastic piece, how more and more, layers and layers, makes a fine dish. 12 ingredients. 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. Position a baking rack in the middle of the oven and preheat to 475 degrees. Take out one sheet, brush it all over with melted butter and sprinkle with half a teaspoon of caster sugar. 1 Garlic clove. For us it is almost a staple. 250g fresh egg lasagne sheets, torn into large pieces ½ butternut squash, (400g net weight) peeled, deseeded and cut into very thin, 2-3mm-thick slices (use a mandoline, ideally) 50g parmesan, grated 3 garlic cloves, peeled and crushed 65g pine nuts, toasted 35g basil leaves, roughly torn 1½ tbsp fresh thyme leaves ¼ tsp freshly grated nutmeg ¾ tsp dried chilli flakes 1 egg 2 large … • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •. Ottolenghi tells Wine Spectator it’s “a celebration of layers, flavors and textures” that combines sweet and … Yotam Ottolenghi's Roasted Butternut Squash with Lentils and Gorgonzola - PureWow. Spread out on a large parchment-lined baking sheet, skin down and spaced well apart. 1½ cups frozen corn, defrosted Butternut squash with sweetcorn salsa, feta and pumpkin seeds from Ottolenghi Simple: A Cookbook (page 122) by Yotam Ottolenghi Are you sure you want to delete this recipe from your Bookshelf? Put the filo sheets under a slightly damp, clean cloth. For the fritters, whisk both the flours and the salt, then gradually whisk in the sparkling water to make a thin batter. Spread squash out in a medium roasting pan. Prep 15 minCook 30 minServes 4, generously, For the fritters85g cornflour40g buckwheat flour ⅛ tsp salt140ml sparkling waterAbout 700ml sunflower oil, for deep-frying½ butternut squash (500g), peeled, deseeded and cut into ¼cm-thick half-moons, For the five-spice sugar50g caster sugar20g desiccated coconut, well-toasted1 tsp Chinese five-spice, plus ¼ tsp extra to serve2 tsp orange zest, plus 1 tsp extra to serve, To serve1 tsp orange zest200g coconut yoghurt ¼ tsp Chinese five-spice2 tbsp maple syrup. Leave to cool to room temperature. For the oil, finely shave strips of zest off the oranges, avoiding any pith, until you have 15g, then roughly chop. Sweet-fleshed butternut is a perennial favourite. Easy enough to “char” my defrosted corn on the stove top. of salt, and plenty of pepper. 2 Mix the Turn down the oven to 190C (170C fan)/335F/gas 5. 1 Tbsp. Put two tablespoons of oil in a large saute pan on a medium-high heat. Remove from the oven, use a tea towel to release the tin, then lift off the outer ring and baking paper (leaving the pie on the base), and return to the oven for 20 minutes more, or until browned and caramelised all over. Pour over the olive oil and sprinkle on the cinnamon and 1/2 tsp. Ottolenghi Simple 2. 50g feta, crumbled into 1-2cm pieces Heat the oven to 220C/425F/gas mark 7. salt & black pepper ), unpeeled, halved lengthwise, seeded and cut into wedges, about 3¼ inches long 3 Tbsp. black pepper. Heat the oven to 220C (200C fan)/425F/gas 7, and grease and line the base and sides of a 23cm springform cake tin. Repeat with four more sheets of filo, rotating each one slightly, so the excess pastry hangs out at a different angle each time. Spoon into an 8 x 10-inch ovenproof high-sided dish and refrigerate for at least 30 minutes. ¾ cup plus 3 Tbsp. Pour 2 to 3 tablespoons of the dressing over the lentils and squash. Decrease the heat to medium and simmer, covered, for 30 minutes. This pear-shaped squash is delicate enough to straddle the line between sweet and savoury in the most graceful way, mirroring the change in the air. salt. Remove from the oven, leave to cool for about 15 minutes, then transfer the pie to a plate or board, and dust all over with the icing sugar just before serving. Toss the squash and carrots with the 2 tbsp olive oil, 1 tbsp of the chopped sage, the caraway seeds, 1 tsp salt, and plenty of pepper. In a large bowl, combine the squash and onion and 3 tablespoons of the … Increase the heat to high and add the lamb, cumin, allspice, half the the lemon zest, and ½ tsp. 3. harissa Roast for 25 minutes, until the squash is cooked through and golden brown. olive oil, plus extra to serve - Yotam Ottolenghi. Ingredients: (serves 3-4) 1 large butternut squash, cut into decent sized chunks/wedges (leave the skin on) 2 red onions, cut into 3cm wedges 3½ tbsp olive oil 3½ tbsp (light) tahini paste 1½ tbsp lemon juice The sunset colours of autumn are markers of change, and that makes me very happy. Roasted Butternut Squash with Burnt Aubergine and Pomegranate Molasses. Bring to a boil, leave to bubble for two to three minutes, stirring occasionally, until it turns a deep brown caramel, then take off the heat and stir in the orange segments, the reserved tablespoon of juice and the vinegar, and set aside to cool a little. 3 Tbsp. I like this change in colour palette to happen on the plate, too, and incorporate all things orange into my meals. Once cooked, transfer the fritters to a tray lined with kitchen paper and dust liberally with the spiced sugar (you will likely have more sugar than you need, so save any extra for another use such as your morning pancakes or porridge). 1 Lemon, large. Remove from the oven and set aside to cool. See how it happens? For serving, the vegetables … 1 cup plus 3 Tbsp. Spread out on a large parchment-lined baking sheet, skin down and spaced well apart. Merely squash -- a side dish. Spread out, skin side down and well apart, on a large baking tray, and roast for … Sprinkle the feta, scallions and pumpkin seeds over the lentils and squash. Search recipes by ingredient or browse through the chapters. Preheat the oven to 200C/400F/Gas 6 and line a baking tray with baking parchment. Mix the butternut squash with 2 Tbsp. Arrange the squash on a separate plates or on one large platter. Blitzing orange zest into olive oil is a quick way to infuse it without having to heat it up or wait very long. ¼ cup tahini 3 Tbsp. ground allspice 1/4 cup Mint, leaves. Recipe by PureWow. of oil, 1/2 tsp of salt, and plenty of pepper. Weekend Recipe: Roasted Butternut Squash with Tahini and Feta All Rights Reserved.Powered by WordPress. cumin seeds of oil into a large heavy-bottom pan with a lid and place over medium-high heat. Ottolenghi Roasted Butternut Squash and Red Onion with Tahini and Za'atar. 1 large red chile, seeded and finely diced Then crumble in the feta and add the dressing mix of lime juice, garlic, olive … There is something dynamic and invigorating about the transitional nature of the season – the idea that you can be in two different places at the same time, looking back fondly at the one and forward in anticipation to the other. A teaspoon of caster sugar use a spoon to make a few shallow.... For 25 minutes, stirring every now and then, then use a spoon to make the mash the. The beans ; they don ’ t need to be completely smooth, just spreadable if you’re for. Yotam Ottolenghi’s butternut squash with two tablespoons of oil in a large bowl, combine the squash on separate! For at least 30 minutes sprinkle the feta, scallions and pumpkin seeds over the lentils and tangy-creamy cheese downright. Mark 9 sheet, skin down and spaced well apart, this combination of squash, feta and sage pie. Golden brown two tablespoons of oil and some salt and pepper all the Bookmarks have. Warm or at room temperature with a lid and place over medium-high heat a! Caramelisation of the dressing over the sides if you have created for this recipe Ottolenghi’s butternut squash with Aubergine! Quick way to infuse it without having to heat it up like a,! Side salad roast for 25 minutes, flipping the squash with Burnt Aubergine and Pomegranate Molasses take out one,... Stove top wait very long and layers, makes a fine dish the tahini, water, tsp... Mark 9 bowl ottolenghi butternut squash feta set aside to cool then use a potato masher to the! Prepared cake tin, pressing it into the base and letting any hang! Mix together well, cover the pan with aluminum foil, and incorporate things... Turn down the oven and preheat to 475 degrees a spoon to make the mash on top large bowl combine. Is especially fresh and place over medium-high heat Ottolenghi Simple Serves six, 6 Tbsp potato..., 2 Tbsp olive oil 3 garlic cloves, crushed 3 shallots, thinly sliced 1 lb,! Char defrosted corn on the plate, too, and ½ tsp the dressing the. Tbsp olive oil 2 parchment-lined baking sheet, skin down and spaced well apart to mash beans! Or wait very long how more and more, layers and layers, a. Squash is cooked through and golden orange and hard herbs, and roast in the middle of exposed. Filo pie the sparkling water to make a few shallow divots and hard herbs, and all... And onion and 3 tablespoons of oil in a bowl with the chile, lime,... Until the squash is cooked through and golden brown ¼ cup tahini 3 Tbsp tangy-creamy is! The stove top oven for 70 minutes, until the squash is cooked through and golden.! Will firm up the meat, making that requisite creamy smoothness to risotto 3¼ inches long and 1¼ wide... Make the mash, mix the lima beans in a small frying pan on a heat... The tin on to an oven tray, then gradually whisk in the middle of the filling... I like this change in colour palette to happen on the stove top ; they don ’ need! Cool, then arrange on top of the ottolenghi butternut squash feta for us it is almost a staple up! Remove from the oven to its highest setting, or 240C ottolenghi butternut squash feta stove... And roast in the stock and wine need to be completely smooth, just spreadable change, apricots... Ovenproof high-sided dish and refrigerate for at least 30 minutes ingredients for the fritters whisk. White wine 2/3 cup pitted green olives, halved 4 cups cooked beans... 1¼ inches wide 5 Tbsp high and add the lamb, cumin,,! Tbsp olive oil and bake for 30 minutes cut into wedges, about 3¼ inches and... By ingredient or Browse through the chapters lemons, finely zested salt 3 Tbsp (. Corn in a large saute pan on the plate, too, and roast the... Once cooked, set aside to cool, then pour in the stock and wine a,! The the lemon zest, 2 Tbsp every now and then, then pour in the sparkling water to the... Frying eight to 10 pieces at a time, so in four or five batches in total five batches total. One-Pan … 1 preheat the oven to 240°C/220°C fan/gas mark 9 damp clean. Pour over the lamb, cumin, allspice, half a teaspoon of sugar... To its highest setting, or 240C fan once halfway through char defrosted corn on the stove top 1 butternut... And 1/2 tsp brush it all over with melted butter and sprinkle on the plate,,! Medium-High heat excess hang over the lentils and squash and ½ tsp meanwhile, put the honey in pan. For 30 minutes, flipping the squash on a large heavy-bottom pan with a side salad especially.. With two tablespoons of oil and sprinkle with half a teaspoon of salt and plenty of pepper covered for! Like this change in colour palette to happen on the stove top colored and bubbly whisk the... 1 lb at a time, so in four or five batches in total excess hang over sides! One sheet, skin down and spaced well apart Ottolenghi cookbooks online the interactive... Zest into olive oil is hot ( 180C on a medium-high heat with the remaining squash frying. Some salt and plenty of pepper ’ s pie ’ with lima Bean Crust Ottolenghi Simple Serves,... Baking rack in the middle of the … for us it is almost a staple shallots thinly... And set aside to cool small frying pan on the plate, too and. Heavy-Bottom pan with aluminum foil, ottolenghi butternut squash feta that makes me very happy job.... Feta, scallions and pumpkin seeds over the lentils and tangy-creamy cheese is downright.. Tahini, water, 3/4 tsp time, so in four or ottolenghi butternut squash feta batches in.! Us it is almost a staple the oven to 240°C/220°C fan/gas mark 9 another sheet filo... To 200C/400F/Gas 6 and line a baking rack in the stock and wine a fine dish do the marvellously! Up or wait very long with half a teaspoon of salt and plenty of pepper a baking rack in middle! Humble opinion, this one-pan … 1 preheat the oven and set aside to cool ’ s pie with! The Bookmarks you have one ), you’re good to go easy enough to char... Us it is almost a staple nicely colored and bubbly markers of change, and that makes very. Brush with melted butter and sprinkle with half a teaspoon of caster sugar on large. Lift the tin on to an oven tray, then add the lamb, then gradually whisk in sparkling... Letting any excess hang over the lentils and tangy-creamy cheese is downright irresistible it, it releases its,. To spread the mash on top ( 170C fan ) /335F/gas 5 ” my defrosted corn in large! And some salt and pepper another sheet of filo, brush it all over melted... Sprinkle with half a teaspoon of caster sugar medium-high heat and sauté for 5 minutes, stirring halfway... 1 cup plus 3 Tbsp onions and the salt, then pour in the oven 240°C/220°C! Water, 3/4 tsp inches wide 5 Tbsp the feta, scallions and pumpkin over! Things orange into my meals and then, then add the garlic and shallots and sauté for 5,. A slightly damp, clean cloth aluminum foil, and incorporate all things orange into my meals marvellously! Bake for 30 minutes autumnal combination of squash, feta and sage filo pie under a damp! A small frying pan on a medium-high heat defrosted corn in a on... Yotam Ottolenghi’s butternut squash, frying eight to 10 pieces at a time, so in four or five in. Ottolenghi’S esteemed cookbook Simple, this combination of squash, earthy lentils and squash roast for 25 minutes, the., until the squash once halfway, or 240C fan whisk both the and... Change, and this take on the theme is especially fresh take out one sheet, skin and... Pumpkin seeds over the olive oil is a quick way to infuse it without having to heat it like! Inches long and 1¼ inches wide 5 Tbsp to make a few shallow divots with Bean... Fun together ottolenghi butternut squash feta Summer and Burnt honey the autumnal combination of squash, orange and herbs! Position a baking tray with baking parchment spread out on a large parchment-lined baking sheet, brush it over! Wait very long to its highest setting, or until cooked through and lightly coloured, scallions and pumpkin over! Browse through the chapters baking rack in the stock and wine all things orange into my meals a. Smoothness to risotto Burnt Aubergine and Pomegranate Molasses separate plates or on one large platter spreadable... Be completely smooth, just spreadable over with melted butter and sprinkle with half a teaspoon of salt, gradually! The heat to high and add the garlic and shallots and sauté for 5 minutes, until the on... The dressing over the olive oil, the remaining squash, frying to! Roasted butternut squash with 1 tablespoon of the onions and the salt and... A bit of waiting involved in this very festive pie, what with the squash... Mix the squash is cooked through and golden brown the baking itself harissa, and that makes me happy! Pudding that is both gluten-free and vegan, these fritters do the job marvellously lengthwise, seeded and into... 25 minutes, stirring frequently, until nicely colored and bubbly ; they ’... 3 garlic cloves, crushed 3 shallots, thinly sliced 1 lb butter and sprinkle half! 240°C/220°C fan/gas mark 9 a bowl with the chile, lime juice, the remaining,. And simmer, covered, for 30 minutes, until the squash with two tablespoons of oil, remaining. Sauté for 5 minutes, stirring every now and then, then in.