butternut, squash, recipe, baked, vegetarian

Recipe: NOPI’s Butternut Squash

A tart take on a seasonal favorite from a chef across the pond.

If you haven't yet, rouse your oven from summer hibernation to mark the launch of Yotam Ottolenghi’s utterly gorgeous NOPI: The Cookbook. The London-based chef and restaurateur whose other books include Plenty, Plenty More and Jerusalem is a master at elevating the side-dish to center stage. Here, a fresh take on roasted squash, combining tart lime-scented yogurt with ginger and spice. (Added bonus: A cup of butternut squash contains half your daily vitamin C requirements). If you're feeling extra savory, finish this dish with a handful of crispy fried shallots.

Butternut Squash with Ginger Tomatoes and Lime Yogurt 
Serves 4

Ingredients for squash:
1 medium butternut squash, trimmed, unpeeled, halved lengthwise and seeded, cut into 1-inch slices
3 tablespoons extra virgin olive oil
3 teaspoons coarse sea salt
6 large plum tomatoes, halved lengthwise
2 tablespoons packed dark muscovado sugar 
1 ounce finely grated ginger
2 cloves garlic, crushed
1 red chile, seeded and finely diced

Ingredients for the lime yogurt:
½ cup 2-percent-fat Greek yogurt
1½ teaspoons freshly squeezed lime juice plus zest of ½ lime
¼ teaspoon ground cardamom

Ingredients to serve:
¼ cup torn cilantro leaves
1 ounce cashews, toasted and coarsely chopped

Directions:
Heat oven to 465°. Toss squash in 2 tablespoons oil, 2 teaspoons salt and freshly ground black pepper. On a parchment-lined baking sheet, arrange squash in one layer and roast until golden brown, 35 to 40 minutes; set aside. Reduce oven to 340°. On a parchment-lined baking sheet, arrange tomatoes in one layer, skin-side down. Top with ¼ teaspoon salt and remaining 1 tablespoon oil, and bake until soft, 80 minutes. In a bowl, combine sugar, ginger, garlic, chile and ¼ teaspoon salt; spoon onto tomatoes and continue baking until tomatoes are caramelized, 40 minutes. In a small bowl, combine yogurt, juice, zest, cardamom, remaining ½ teaspoon salt and black pepper. To serve, arrange squash and tomatoes on a platter, drizzle with lime yogurt and sprinkle with cilantro and cashews.

Recipe credit: Reprinted with permission from NOPI: The Cookbook by Yotam Ottolenghi and Ramael Scully, copyright © 2015. Published by Ten Speed Press, an imprint of Penguin Random House LLC.