Ottolenghi’s Butternut Squash with Cardamom and Nigella Seeds

from Plenty More

Recipe
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  • Vegetarian
    Vegetarian
  • Vegan
    Vegan
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Nut Free
    Nut Free
  • Soy Free
    Soy Free

If you love exquisite food, if you're looking for innovative recipes, if you love stunning food photography, if you're a cookbook fanatic, or you just don't want to be the only person on the planet that doesn't own a copy of Plenty More, I urge you to snag a copy of this extraordinary book!

I've been an Ottolenghi fanatic for years, ever since I started reading his column for The Guardian. I own all of his wonderful books: Ottolenghi, Plenty, and Jerusalem. And more recently, I've been obsessively cooking my way through his latest triumph, Plenty More. Every time "I'm in the kitchen with Ottolenghi" (Oh, I wish!) I feel like I'm getting a cooking lesson from the master of flavors. His food is so rich and full of dimension that you go on a journey to unknown places every time.

Plenty and Jerusalem were such bestselling, award-winning phenomenons, that people were clamoring for "plenty more" from this culinary superstar. Well, he doesn't disappoint in this latest offering. You really do get plenty more brilliance! This time around, he features 150 vegetarian dishes organized by cooking method: tossed, steamed, blanched, simmered, braised, grilled, roasted, fried, mashed, cracked, baked, and sweetened with an emphasis on spices, seasonality, and bold flavors. From inspired salads to hearty main dishes and scrumptious desserts, there is a wide variety of mouth-watering options.

Some of my favorite recipes include: tomatoes and roasted lemon salad, raw beet and herb salad, fig salad, sprout salad, miso vegetables and rice with black sesame dressing, sprouting broccolini and edamame salad, thai red lentil soup with aromatic chile oil, alphonso mango and curried chickpea salad, eggplant with black garlic, brussels sprouts with caramelized garlic and lemon peel, udon noodles with fried eggplant, walnut, and miso, and quince poached in pomegranate juice,

I chose to feature this squash dish (I made it with sweet potato and it was delicious, too) because I'd never worked with nigella seeds. Nigella sativa seeds are also known as kalonji, fennel flower, nutmeg flower, black caraway, and Roman coriander. They are often used as a substitute for black cumin. Nigella is used as part of a five-spice mixture commonly referred to as paanch phoran or panch phoron in Indian cuisine, and is also used by itself in naan bread and other recipes in Bengali cuisine. You can purchase them online or at Indian grocers.

This dish is so delicious and just bursting with flavor. The sweet squash pairs beautifully with the cardamom and other spices. I served this with cauliflower rice and green vegetables and it was a huge hit!

Get your copy of Plenty More and learn more about Yotam Ottolenghi.

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Ottolenghi’s Butternut Squash with Cardamom and Nigella Seeds

Ottolenghi’s Butternut Squash with Cardamom and Nigella Seeds

from Plenty More

Serves 4 to 660 MINS
  1. Preheat the oven to 425ºF/220ºC.
  2. Place the butter and oil in a large sauté pan over medium heat. Add the onion and fry for about 8 minutes, until soft. Add the squash, increase the heat to medium-high, and cook for a further 10 minutes, stirring occasionally, until it starts to color. Remove from the heat and add the pumpkin seeds, 1 teaspoon of the nigella seeds, the cumin, coriander, turmeric, cardamom, cinnamon, chile, sugar, and 3/4 teaspoon salt. Mix well and transfer to a baking sheet large enough to hold the vegetables in a single but snug layer, about 10 by 12-inches/25 by 30-cm. Pour the stock over the squash and roast for 30 minutes, until the squash is tender. Set aside for about 10 minutes: the liquid in the pan will continue to be absorbed.
  3. Serve warm, with the yogurt spooned on top or on the side, along with a sprinkling of the cilantro and the remaining 1/4 teaspoon nigella seeds.

Reprinted with permission from Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi by Yotam Ottolenghi, copyright © 2014. Published by Ten Speed Press, an imprint of Random House LLC.

Photography: Jonathan Lovekin © 2014

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