Roast Butternut with Sweet Spices, Limes, Chilli & Tahini
I love reading through my old recipe books, it feels to me that every-time I re-read a recipe book it feels somehow different, because my vibe is different. When its Summer I tend to navigate towards recipes that feel ‘lighter’ and in Winter I tend to love recipes that are vibrant to help me with the cold.
This recipe is from Ottolenghi’s Plenty.
How amazing is it that the chef Yotam Ottolenghi’s surname is now a verb? For instance, I ‘ottolenghified’ my salad recipe?
I got some cute baby butternuts in my veg box and decided to pair the sweetness of the butternut (especially when roasted) with chilli, limes and tahini – the combination is magic.
Seasonal swaps:
Any roasted root would work her, pumpkin, rainbow carrots, beetroot or sweet potatoes will all work well.
Make a meal of the dish:
I served this with some black rice, a crunchy salad and a good lentil dish.
- Roasted tomato and Swiss chard one-tray lentil tray
- Brothy Beans with Preserved Lemon
- Magical black rice – recipe coming
- ‘Good-for-you’ slaw
Make ahead:
Every aspect of the dish can be made ahead, simply bring together once you are ready to serve.
Roasted Butternut with Sweet Spices, Limes, Chilli & Tahini
Ingredients
- extra-virgin olive oil
- 1 large butternut about 900g
- 3 small limes
- 2 tablespoons cardamom pods
- 2 teaspoons allspice
- 100 g Greek style yogurt of choice
- 2 tablespoons tahini
- 1 green chilli thinly sliced
- 10 g coriander leaves only, freeze whole stalks
- good salt & black pepper
Instructions
- Preheat the oven to 210c
- For the limes, peel two limes (leave one to juice later) with a serrated knife, cut the skinned limes in quarters and thinly slice each quarter. Add the lime pieces to a small bowl and season with a little salt, 1 tablespoon olive oil, stir and set aside.
- For the butternut, cut the butternut in half lengthways, scoop out the seeds and cut each half into 1cm thick slices. Lay on a baking sheet, lined with baking paper. I peeled my butternut but you can leave unpeeled - it will add to the flavour and texture.
- For the spices, place the cardamom pods in a mortar and pestle and bash ever so slightly to remove the seeds out of the pods. Discard the pods and grind the seeds to a fine powder.
- To toast the spices, add the cardamom powder and allspice to a small frying pan, toast (no oil) until fragrant.
- Transfer the toasted spices to a small bowl with, 4 tablespoons oil, salt and pepper, stir (you should have a paste) and brush over the butternut slices or use your hands and really try to coat the butternut evenly with the spices. Roast the butternut in the oven until tender, set aside.
- To make the dressing, zest one lime and juice, whisk together the yogurt, tahini, lime juice and zest, 2 tablespoons water and pinch or two salt. The sauce needs to be thickish but still be runny enough to drizzle over the butternut - adjust consistency with more water or olive oil.
- To serve, add the cooled butternut slices to a pretty serving platter, drizzle with the yogurt dressing. Spoon over half the lime slices and the oil in the bowl. Scatter over the chilli's if using and the coriander leaves. Enjoy!