Butternut Squash with ginger, chilli tomatoes and lime yoghurt

I got a free 40 page recipe booklet in my copy of “Good Food” this week which is a taster of a new cookbook called NOPI by Yotam Ottolenghi. I had a look through and there is a lot of stuff that excites me so you may be seeing quite a few of these in the coming weeks!

Tomatoes with wasabi mascarpone and pine nuts
Burnt spring onion dip with curly kale
Crushed Carrots with harissa and pistachio
Sprouting broccoli with edamame salad with curry leaves and coconut
Persian rice with burnt butter tzatziki
Aubergine cheesecake
Tagliatelle with walnuts and lemon
Spiced buttermilk cod with urid dhal.
Bourbon glazed ribs with smoked corn.

But back to the Butternut Squash with ginger, chilli tomatoes and lime yoghurt.. as I had the ingredients already in the cupboard! These tomatoes are absolutely the best tomatoes I have ever tasted and I will be making a job lot of them soon – they would be very good as canapes too.

Ingredients

Serves 2 as a main or 4 as a side or starter.

This recipe takes a lot of time to cook so read instructions fully before you start.

1 large butternut squash.
Olive oil
6 large good quality Tomatoes ( the recipe suggests plum but I used vine)
3cm piece ginger finely grated
1 red chilli – seeds removed
2 small garlic cloves crushed 
30g Muscovado sugar ( I didn’t have this so used normal sugar)
coarse sea salt
black pepper

Lime Yoghurt

120g Greek yoghurt ( or I used creme fraiche)
1/4 tsp ground cardamon
zest of 1/2 a lime and 1 and 1/2 tsp lime juice.

To serve

Coriander leaves
a handful of cashew nuts toasted and chopped

Preheat the oven to 240/220 fan

Cut the squash in half lengthways, scoop out the seeds and then cut widthways into slices.

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Mix the squash with 2 tablespoons of oil and 2 tsp of salt and a grind of black pepper and then roast in the oven spead out for 35 – 40 minutes then set aside to cool.

Reduce the oven to 170/150 fan.

Halve the tomatoes, sprinkle with salt and oil and place skin side down on a tray and bake for 70 minutes, Keep an eye on them if they are small as they will burn.

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Put the ginger, chilli, garlic, salt and sugar in a pestle and mortar and grind together to make a paste. When the tomatoes are done, spread a little bit of paste on each tomato and bake again for 30 – 40 minutes. Keep an eye on them so they don’t burn.

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Mix the lime yoghurt ingredients in a bowl and add a pinch of salt and pepper and keep in the fridge until ready.

Spread the squash on a large plate and place the tomatoes in-between, then drizzle with the yoghurt and sprinkle with coriander and cashew nuts.

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I served a pan fried piece of cod on top of mine to make it a main course.

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A beautiful and healthy meal.

I shall be buying this book!

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