250g fresh egg lasagne sheets, torn into large pieces ½ butternut squash, (400g net weight) peeled, deseeded and cut into very thin, 2-3mm-thick slices (use a mandoline, ideally) 50g parmesan, grated 3 garlic cloves, peeled and crushed 65g pine nuts, toasted 35g basil leaves, roughly torn 1½ tbsp fresh thyme leaves ¼ tsp freshly grated nutmeg ¾ tsp dried chilli flakes 1 egg 2 large … Braised Eggs with Leek and Za’atar. Spread out on a large parchment-lined baking sheet, skin down and spaced well apart. Bake for 30 minutes, flipping the squash once halfway, or until cooked through and lightly coloured. 1 Butternut squash, large. Spiced ‘Shepherd’s Pie’ with Lima Bean Crust 1 lb. Add the garlic and shallots and sauté for 5 minutes, stirring frequently, until soft and golden. 1 Butternut squash, large. Easy enough to “char” my defrosted corn on the stove top. I like this change in colour palette to happen on the plate, too, and incorporate all things orange into my meals. Prep 15 minCook 30 minServes 4, generously, For the fritters85g cornflour40g buckwheat flour ⅛ tsp salt140ml sparkling waterAbout 700ml sunflower oil, for deep-frying½ butternut squash (500g), peeled, deseeded and cut into ¼cm-thick half-moons, For the five-spice sugar50g caster sugar20g desiccated coconut, well-toasted1 tsp Chinese five-spice, plus ¼ tsp extra to serve2 tsp orange zest, plus 1 tsp extra to serve, To serve1 tsp orange zest200g coconut yoghurt ¼ tsp Chinese five-spice2 tbsp maple syrup. Serves 6 as a side, 1 extra-large butternut squash (2¾ lbs. Search recipes by ingredient or browse through the chapters. For us it is almost a staple. Put two tablespoons of oil in a large saute pan on a medium-high heat. of the olive oil, the tahini, water, 3/4 tsp. 2 Mix the roughly crumbled into ½-¾-inch pieces. Roast butternut squash and red onion with tahini and za'atar In a large bowl, combine the squash and onion and 3 tablespoons of the … 3 garlic cloves, crushed Meanwhile, put the honey in a small frying pan on a medium-high heat. 3. Method. Ottolenghi tells Wine Spectator it’s “a celebration of layers, flavors and textures” that combines sweet and … Heat the oven to 220C (200C fan)/425F/gas 7, and grease and line the base and sides of a 23cm springform cake tin. Produce. Pile up the fritters on to a large plate, sprinkle with the extra five-spice and orange zest, and serve warm with the flavoured yoghurt alongside for dipping. of oil into a large heavy-bottom pan with a lid and place over medium-high heat. Next week, I’ll try the “Spiced ‘Shepherd’s Pie’ with Lima Bean Crust,” from Ottolenghi Simple. Char defrosted corn in a pan on the stove top. 2/3 cup pitted green olives, halved Spread the mash over the lamb, then use a spoon to make a few shallow divots. Remove from the oven and set aside to cool. salt. This recipe is from Ottolenghi’s Simple cookbook and pairs roasted butternut squash with a lime-y sweet corn salsa, toasted pepitas, and crumbled feta cheese (though in retrospect, crumbled queso fresco would be a little bit more on topic). 153. This will firm up the meat, making it easier to spread the mash on top. Pour 2 to 3 tablespoons of the dressing over the lentils and squash. While waiting for the butternut squash, … tomato paste Remove from the oven and set aside to cool. Place 3 Tbsp. © 2020 Camille Cooks. Produce. of oil, ½ tsp. Sprinkle the feta, scallions and pumpkin seeds over the lentils and squash. Once the oil is hot (180C on a probe, if you have one), you’re good to go. Decrease the heat to medium and simmer, covered, for 30 minutes. Weekend Recipe: Roasted Butternut Squash with Tahini and Feta Divide between two oven trays lined with baking paper – make sure the squash does not overlap – then bake for 20-25 minutes, turning once halfway, until cooked through and nicely browned. salt & black pepper Off the heat, stir in the herbs, feta, lemon zest, an eighth of a teaspoon of salt and a good grind of pepper. 1 large red chile, seeded and finely diced Fry for five minutes, until browned, stirring every now and then, then add the tomato paste, harissa, and apricots. Mix the butternut squash with 2 Tbsp. Roast for 25 minutes, until the squash is cooked through and golden brown. Mix well and set aside. Fill a medium saute pan with enough oil for deep-frying (ie, to come 4-5cm up the sides), and put it on a medium-high heat. Roasted Butternut Squash With Feta NataliaOlszowaColeman dried chilli, lime juice, sunflower seeds, butternut squash, dried mint and 3 more Stuffed Butternut Squash with Feta … For a New Year’s dish fit for whichever form your holiday takes this year, Ottolenghi and Belfrage suggest their butternut squash, orange and sage galette. Yotam Ottolenghi and Sami Tamimi have you roast the squash and onion in generous chunks in a super hot oven and then let them cool to room temperature. Butternut squash with sweetcorn salsa, feta and pumpkin seeds from Ottolenghi Simple: A Cookbook (page 122) by Yotam Ottolenghi Are you sure you want to delete this recipe from your Bookshelf? Repeat with four more sheets of filo, rotating each one slightly, so the excess pastry hangs out at a different angle each time. ¾ cup plus 3 Tbsp. Remove from the oven and let cool. 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