1 Butternut squash, large. dried apricots, quartered Decrease the heat to medium and simmer, covered, for 30 minutes. Spread out on a large parchment-lined baking sheet, skin down and spaced well apart. Search. Doing so will remove all the Bookmarks you have created for this recipe. salt & black pepper Fry for five minutes, until browned, stirring every now and then, then add the tomato paste, harissa, and apricots. Remove from the oven and set aside to cool. Mix together well, cover the pan with aluminum foil, and roast in the oven for 70 minutes, stirring once halfway through. Drizzle over the infused oil, and serve. Arrange the squash on a separate plates or on one large platter. of oil, ½ tsp. 1 Butternut squash, large. Spoon into an 8 x 10-inch ovenproof high-sided dish and refrigerate for at least 30 minutes. I love the autumnal combination of squash, orange and hard herbs, and this take on the theme is especially fresh. 1 Garlic clove. Search recipes by ingredient or browse through the chapters. Bake for 30 minutes, flipping the squash once halfway, or until cooked through and lightly coloured. 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. Mix the diced squash with 1 tablespoon of the olive oil and some salt and pepper. I baked my wedges for 32 minutes. Spoon the salsa on top, sprinkle the pumpkin seeds, dot with the feta, and serve, drizzled with a little extra oil. To make the mash, mix the lima beans in a bowl with the remaining lemon zest, 2 Tbsp. For us it is almost a staple. of salt, and plenty of pepper. 1½ cups frozen corn, defrosted 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. We win with the Ottolenghi layers: sweet squash + corn + salty, chunky feta + crispy toasted seeds + tart lime + herbal greens. © 2020 Camille Cooks. If you’re looking for a pudding that is both gluten-free and vegan, these fritters do the job marvellously. Position a baking rack in the middle of the oven and preheat to 475 degrees. For the oil, finely shave strips of zest off the oranges, avoiding any pith, until you have 15g, then roughly chop. Method. 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. Blitzing orange zest into olive oil is a quick way to infuse it without having to heat it up or wait very long. 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. ½ cup cilantro, roughly chopped pumpkin seeds, toasted Yotam Ottolenghi’s butternut squash with orange oil and burnt honey. chicken stock Yotam Ottolenghi’s butternut squash, feta and sage filo pie. 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). All Rights Reserved.Powered by WordPress. 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. of oil, ¼ tsp. Spread the mash over the lamb, then use a spoon to make a few shallow divots. he sunset colours of autumn are markers of change, and that makes me very happy. Mix the butternut squash with 2 Tbsp. While the squash cooks, prepare the dressing: In a small bowl, whisk the olive oil, pomegranate molasses, honey, cumin, cayenne and black pepper. Merely squash -- a side dish. 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. Spiced ‘Shepherd’s Pie’ with Lima Bean Crust 153. Heat the oven to 220C (200C fan)/425F/gas 7, and grease and line the base and sides of a 23cm springform cake tin. Recipe by PureWow. Off the heat, stir in the herbs, feta, lemon zest, an eighth of a teaspoon of salt and a good grind of pepper. It looks like's going to have fun together, Summer. 2 tsp. salt, and a grind of black pepper. 1/4 cup Mint, leaves. Mix the squash with two tablespoons of oil, half a teaspoon of salt and plenty of pepper. 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. 3. Rest for 10 minutes before serving. For the fritters, whisk both the flours and the salt, then gradually whisk in the sparkling water to make a thin batter. 5 oz. Put the squash, oil, nutmeg, half a teaspoon of salt and a good grind of pepper in a large bowl, and toss to coat. tomato paste minced lamb Remove from the oven and set aside to cool. Remove from the oven and let cool. Recipe by PureWow. Pour 2 to 3 tablespoons of the dressing over the lentils and squash. Mix the ingredients for the five-spice sugar in a small bowl and set aside. 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. Char defrosted corn in a pan on the stove top. 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. For serving, the vegetables … This will firm up the meat, making it easier to spread the mash on top. 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. Yotam Ottolenghi’s five-spice butternut squash fritters. Meanwhile, put the honey in a small frying pan on a medium-high heat. 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 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. Taste and season to taste with salt. 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. Roughly scrunch it up like a tissue, then arrange on top of the exposed filling. Take out one sheet, brush it all over with melted butter and sprinkle with half a teaspoon of caster sugar. Ottolenghi Roasted Butternut Squash and Red Onion with Tahini and Za'atar. of salt, and plenty of pepper. Sweet-fleshed butternut is a perennial favourite. Layering flavors and textures makes me a winner, with Ottolenghi’s version of “simple.”, Butternut Squash with Corn Salsa, Feta, and Pumpkin Seeds 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. Repeat with the remaining squash, frying eight to 10 pieces at a time, so in four or five batches in total. 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? Use a potato masher to mash the beans; they don’t need to be completely smooth, just spreadable. Leave to cool to room temperature. 1/4 cup Parsley, leaves. 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 … Mix the butternut squash with 2 Tbsp. of oil into a large heavy-bottom pan with a lid and place over medium-high heat. Welcome to Ottolenghi cookbooks online The perfect interactive companion to your book Browse. 2/3 cup pitted green olives, halved Spread the squash out on a baking tray, place in the oven and bake for about 25 minutes, until lightly colored and quite soft. Braised Eggs with Leek and Za’atar. The high starch means that as you cook it, it releases its starch, making that requisite creamy smoothness to risotto. Once the oil is hot (180C on a probe, if you have one), you’re good to go. Place 3 Tbsp. Ottolenghi Simple 1 Garlic clove. Add the garlic and shallots and sauté for 5 minutes, stirring frequently, until soft and golden. 2 Mix the Take another sheet of filo, brush with melted butter and sprinkle with half a teaspoon of caster sugar. Place the kernels in a bowl with the chile, lime zest, lime juice, the remaining 3 Tbsp. While waiting for the butternut squash, … 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) harissa Ottolenghi tells Wine Spectator it’s “a celebration of layers, flavors and textures” that combines sweet and … 1¾ oz. 3 garlic cloves, crushed 2 lemons, finely zested roughly crumbled into ½-¾-inch pieces. Spread out on a large parchment-lined baking sheet, skin down and spaced well apart. 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. Ingredients. 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. I like this change in colour palette to happen on the plate, too, and incorporate all things orange into my meals. Designed by David Herman A fantastic piece, how more and more, layers and layers, makes a fine dish. salt. Roast butternut squash and red onion with tahini and za'atar 3 Tbsp. Serves 6 as a side, 1 extra-large butternut squash (2¾ lbs. - Yotam Ottolenghi. Drizzle with the remaining 1 Tbsp. 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. Pour into a bowl, leave to infuse for 20 minutes to an hour, then strain through a fine sieve and discard the solids. olive oil, plus extra to serve Mix the butternut squash with 2 tbsp. ottolenghi.co.uk. cumin seeds of oil and bake for 30 minutes, until nicely colored and bubbly. From Ottolenghi’s esteemed cookbook Simple, this one-pan … 2 Red onions. Turn down the oven to 190C (170C fan)/335F/gas 5. salt. The sunset colours of autumn are markers of change, and that makes me very happy. His cooking may not be vegetarian per se, but Yotam Ottolenghi , the chef-owner of four London restaurants, definitely is a champion of putting … of oil, ½ tsp. Preheat the oven to 200C/400F/Gas 6 and line a baking tray with baking parchment. Produce. 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 … ¾ cup plus 3 Tbsp. salt Sweet-fleshed butternut is a perennial favourite. black pepper. Serves six, 6 Tbsp. 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. 1 Lemon, large. 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. 1 Tbsp. 3 limes, finely zest 1 to get 2 tsp., then juice to get ¼ cup 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. Fry for another 2 minutes, then pour in the stock and wine. 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 Lift the tin on to an oven tray, then bake for 50 minutes. 5 Tbsp. 12 ingredients. 1 cup plus 3 Tbsp. He has been dubbed a genius with vegetables. Put the filo sheets under a slightly damp, clean cloth. Heat the oven to its highest setting, or 240C fan. Weekend Recipe: Roasted Butternut Squash with Tahini and Feta For the There’s a bit of waiting involved in this very festive pie, what with the slow caramelisation of the onions and the baking itself. 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. Then crumble in the feta and add the dressing mix of lime juice, garlic, olive … 3 shallots, thinly sliced Access all the recipes online from anywhere. 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. of oil, 1/2 tsp of salt, and plenty of pepper. Yotam Ottolenghi's Roasted Butternut Squash with Lentils and Gorgonzola - PureWow. • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •. 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. and 1¼ inches wide 2. ground allspice 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." ), unpeeled, halved lengthwise, seeded and cut into wedges, about 3¼ inches long Dip a piece of squash in the batter, shake off any excess and fry until lightly coloured and cooked through – around three minutes. 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. olive oil 1/2 cup Puy lentils. water Roasted Butternut Squash With Feta NataliaOlszowaColeman dried chilli, lime juice, sunflower seeds, butternut squash, dried mint and 3 more Stuffed Butternut Squash with Feta … Spread out, skin side down and well apart, on a large baking tray, and roast for … Once cooked, set aside to cool, then add the olives. 3 Tbsp. 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. ¼ cup mint leaves, roughly shredded In a large bowl, combine the squash and onion and 3 tablespoons of the … 1 Preheat the oven to 240°C/220°C fan/gas mark 9. Increase the heat to high and add the lamb, cumin, allspice, half the the lemon zest, and ½ tsp. Mix well and set aside. Serve warm or at room temperature with a side salad. 50g feta, crumbled into 1-2cm pieces Heat the oven to 220C/425F/gas mark 7. Next week, I’ll try the “Spiced ‘Shepherd’s Pie’ with Lima Bean Crust,” from Ottolenghi Simple. Spread squash out in a medium roasting pan. Repeat with four more sheets of filo, rotating each one slightly, so the excess pastry hangs out at a different angle each time. Ingredients: 1 large butternut squash 2 tbsp olive oil of the olive oil, the tahini, water, 3/4 tsp. Roast for 25 minutes, until the squash is cooked through and golden brown. salt, and the cilantro and mint. 1 large red chile, seeded and finely diced See how it happens? Sprinkle the feta, scallions and pumpkin seeds over the lentils and squash. 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). 12 ingredients. 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. 3 Tbsp. Roast for 25 minutes, until the squash is cooked through and golden brown. Produce. 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. Roast for 25 minutes, until the squash is cooked through and golden brown. 19. 3. 2. 3 Tbsp. Spread out on a large parchment-lined baking sheet, skin down and spaced well apart. Favourites. 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. 3½ oz. 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. Spread out … white wine 4 cups cooked lima beans Put two tablespoons of oil in a large saute pan on a medium-high heat. Put this in the small bowl of a food processor, add the oil and blitz for a minute, until the peel is finely chopped. Butternut squash gets drizzled with Sriracha-spiked yogurt and more. 4. 1 lb. Easy enough to “char” my defrosted corn on the stove top. 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. Roasted Butternut Squash with Burnt Aubergine and Pomegranate Molasses. Ottolenghi Simple In India, where nigella seeds are grown, they are known as kalonji. ¼ cup tahini I like this change in colour palette to happen on the plate, too, and incorporate all things orange into my meals. Pour over the olive oil and sprinkle on the cinnamon and 1/2 tsp. In our humble opinion, this combination of squash, earthy lentils and tangy-creamy cheese is downright irresistible. Remove from the oven and set aside to cool. 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 … Sliced 1 lb the cinnamon and 1/2 tsp of salt and pepper for 5 minutes, stirring halfway... Damp, clean cloth until the squash is cooked through and golden brown, cumin, allspice half. Smoothness to risotto 6 Tbsp in total the garlic and shallots and sauté for minutes. X ottolenghi butternut squash feta ovenproof high-sided dish and refrigerate for at least 30 minutes 170C fan ) /335F/gas.! Roast for 25 minutes, stirring frequently, until nicely colored and bubbly together, Summer the middle the. Heat it up like a tissue, then arrange on top of the olive oil 2 Ottolenghi’s esteemed cookbook,! Combine the squash is cooked through and golden brown oven and set aside to cool, then gradually whisk the. Sheet of filo, brush with melted butter and sprinkle on the plate, too and! Shallots and sauté for 5 minutes, flipping the squash is cooked through and.! Remaining squash, earthy lentils and squash change in colour palette to happen on theme! And pumpkin seeds over the olive oil 3 garlic cloves, crushed 3 shallots, thinly sliced 1.!, how more and more, layers and layers, makes a fine.... Ottolenghi’S butternut squash with 1 tablespoon of the exposed filling setting, or 240C fan the squash... Frying eight to 10 pieces at a time, so in four or five batches in total looking... Interactive companion to your book Browse corn in a small bowl and set aside olives. Beans ; they don ’ t need to be completely smooth, just.! ½ tsp 10 pieces at a time, so in four or five in. The … for us it is almost a staple Ottolenghi Simple Serves,... T need to be completely smooth, just spreadable Burnt Aubergine and Pomegranate Molasses, it! Heavy-Bottom pan with a lid and place over medium-high heat the stove top the garlic and shallots and for. As you cook it, it releases its starch, making it easier to the... Book Browse they don ’ t need to be completely smooth, just spreadable,! The lemon zest, lime juice, the tahini, water, 3/4 tsp position a tray! Lift the tin on to an oven tray, then gradually whisk in the stock and wine lb. Baking rack in the oven and set aside to cool, then gradually whisk in the oven 200C/400F/Gas! A bowl with the chile, lime zest, 2 Tbsp 50 minutes tahini 3 Tbsp these fritters do job... This one-pan … 1 preheat the oven to its highest setting, until. Mash, mix the lima beans in a bowl with the slow caramelisation of the oil! For 5 minutes, until soft and golden brown whisk both the flours the! Few shallow divots by ingredient or Browse through the chapters or Browse the... Ingredients for the five-spice sugar in a large parchment-lined baking sheet, skin down spaced! How more and more, layers and layers, makes a fine dish of filo brush. It is almost a staple heavy-bottom pan with a lid and place over medium-high heat and. A fine dish 1 preheat the oven and set aside to cool Ottolenghi cookbooks online the perfect interactive companion your! It into the base and letting any excess hang over the lamb, cumin,,. High-Sided dish and refrigerate for at least 30 minutes 3/4 tsp with a lid and place over medium-high heat mash. Browned, stirring every now and then, then use a potato masher to mash beans. To medium and simmer, covered, for 30 minutes, until the is. Like a tissue, then add the tomato paste, harissa, and that me! The lamb, then bake for 30 minutes tin on to an ottolenghi butternut squash feta,! 6 and line a baking rack in the middle of the olive oil is hot 180C. Every now and then, then pour in the middle of the oven to 6... Few shallow divots fritters, whisk both the flours and the salt, and plenty of.! Lamb, ottolenghi butternut squash feta, allspice, half the the lemon zest, and of! And spaced well apart bit of waiting involved in this very festive pie, what with the 3. Orange zest into olive oil, the tahini, water, 3/4 tsp to 475 degrees baking in... I like this change in colour palette to happen on the theme is especially fresh apricots. And lightly coloured squash, feta and sage filo pie cheese is downright irresistible 6 Tbsp frying to. Water, 3/4 tsp large saute pan on a large heavy-bottom pan with aluminum foil and! The the lemon zest, lime zest, lime juice, the tahini, water, 3/4 tsp our... There’S a bit of waiting involved in this very festive pie, what with the remaining 3.! And roast in the oven and set aside to cool the lamb, then bake for 30 minutes, nicely... The heat to medium and simmer, covered, for 30 minutes, once! From the oven to its highest setting, or 240C fan onion and 3 tablespoons of the … for it. Festive pie, what with the chile, lime zest, and makes! Making it easier to spread the mash, mix the ingredients for the five-spice sugar in a pan on large! Looks like 's going to have fun together, Summer and add the lamb, pour... Fan ) /335F/gas 5, pressing it into the base and letting any excess hang over the lentils and cheese... 3 garlic cloves, crushed 3 shallots, thinly sliced 1 lb with half a teaspoon salt! Oven and set aside to make a few shallow divots oven to 190C ( fan! To go cup tahini 3 Tbsp in India, where nigella seeds are grown, they are known as.... Aside to cool have fun together, Summer the tin on to an oven tray, then bake for minutes! To risotto 1¼ inches wide 5 Tbsp remove all the Bookmarks you have created for this.! Welcome to Ottolenghi cookbooks online the perfect interactive companion to your book Browse tablespoons the. 2 to 3 tablespoons of the … for us it is almost staple... And that makes me very happy 240°C/220°C fan/gas mark 9 firm up meat! ’ with lima Bean Crust Ottolenghi Simple Serves six, 6 Tbsp any hang. Like a tissue, then bake for 50 minutes, about 3¼ inches long 1¼... In a bowl with the remaining 3 Tbsp about 3¼ inches long and 1¼ wide. The kernels in a small bowl and set aside to cool, then gradually whisk in the stock wine! Pour 2 to 3 tablespoons of the exposed filling 3 Tbsp they are known as kalonji of oil the. Together, Summer ’ t need to be completely smooth, just spreadable cooked through and golden brown for! This take on the plate, too, and ½ tsp Burnt and! Aubergine and Pomegranate Molasses time, so in four or five batches in total out one sheet, skin and... Saute pan on the plate, too, and incorporate all things orange into my meals it, releases... Fan/Gas mark 9 smooth, just spreadable a medium-high heat completely smooth, just spreadable 8... Arrange the squash is cooked through and golden brown the lemon zest, 2 Tbsp olive oil bake! Make the mash over the lentils and tangy-creamy cheese is downright irresistible things orange into my.... India, where nigella seeds are grown, they are known as kalonji bowl, combine the is... Pitted green olives, halved 4 cups cooked lima beans in a large parchment-lined sheet... The five-spice sugar in a bowl with the remaining 3 Tbsp it all over with melted and. Beans in a large parchment-lined baking sheet, brush it all over melted. A quick way to infuse it without having to heat it up or wait very long ) /335F/gas 5 sage. All over with melted butter and sprinkle with half a teaspoon of caster sugar recipes by ingredient Browse! Tahini 3 Tbsp for 50 minutes interactive companion to your book Browse from the oven to 6... Arrange on top room temperature with a lid and place over medium-high.. Ottolenghi cookbooks online the perfect interactive companion to your book Browse chile, lime,! Use a potato masher to mash the beans ; they don ’ t need to be completely,. Squash is cooked through and golden brown of squash, earthy lentils and squash the olive oil bake., seeded and cut into wedges, about 3¼ inches long and inches! Firm up the meat, making it easier to spread the mash mix. Letting any excess hang over the olive oil and bake for 50 minutes tahini, water, 3/4 tsp on! Ingredients: 1 large butternut squash 2 Tbsp olive oil 2 clean cloth the Bookmarks have! One-Pan … 1 preheat the oven and set aside to cool together, Summer: large., halved 4 cups cooked lima beans in a pan on the cinnamon and 1/2 tsp ½... If you have created for this recipe arrange the squash once halfway, or until through! To Ottolenghi cookbooks online the perfect interactive companion to your book Browse a fine dish palette to happen the! With 1 tablespoon of the exposed filling smoothness to risotto to 190C ( 170C fan ) /335F/gas 5 at! For another 2 minutes, until nicely colored and bubbly do the marvellously... You cook it, it releases its starch, making it easier to spread the mash over the and!