This summer received we a great vegetarian cookbook called Plenty by Yotam Ottolenghi, a famous British chef who owns a number of food shops in London. While not a vegetarian himself, Ottolenghi is well known for creative vegetarian dishes thanks to his restaurants and his column The New Vegetarian in the Guardian. We have just started to explore the recipes in this book and this week came across one that we had to share.
Roasted butternut squash with sweet spices lime, and green chiles is an incredibly flavorful and refreshing side dish and a great way to get a burst of bright flavors in the winter. When you taste this dish you realize that each ingredient adds a unique and wonderful taste to the dish so be sure to not take any shortcuts with this one! The butternut squash is sweet and tender while the spices provide mouthwatering aromatics. The raw lime, cilantro, and chile add a great acidity and contrast with the squash while the sauce brings it all together.
We have made this dish twice in the past week and found that each aspect of the recipe can be prepared ahead. The squash can be roasted and left at room temperature and the sauce and garnish can be made and refrigerated. We hope you enjoy this light and flavorful meal in the midst of winter and will make you wish butternut squash was available all year long!
Roasted butternut squash with sweet spices, lime, and green chiles
Adapted from Plenty by Yotam Ottolenghi
1 medium butternut squash (about 2 pounds)
1 tsp ground cardamom
1 tsp ground allspice
4 tbs olive oil
1/2 cup yogurt
2 1/2 tbs tahini
1 tbs fresh lime juice
2 limes
1 green chile, thinly sliced
2/3 cups cilantro leaves
Salt and pepper to taste
Preheat oven to 400*F. Peel butternut squash, cut in half lengthwise, and remove seeds. Slice each half horizontally into 1/2 inch slices. Lay on baking sheet that has been lined with a Silpat or parchment paper. Combine cardamom, allspice, and 3 tbs of oil in a small bowl and spread onto squash. Sprinkle with salt and bake for 15 minutes, or until fork tender. Let cool to room temperature.
Meanwhile, combine yogurt, tahini, lime juice, and a pinch of salt and set aside to let flavors meld.
Using a small knife, peel each lime (cut off top and bottom, then carefully follow the curves of the lime to peel it), then cut lengthwise into quarters. Then cut each quarter into thin slices. Combine sliced limes, pinch of salt, remaining 1 tbs of oil, cilantro, and chile in bowl and set aside.
To serve, arrange butternut squash on a plate and drizzle yogurt sauce over. Sprinkle the lime and cilantro garnish on top.
Serves 4-6 as a side dish.
