Roasted butternut squash with burnt aubergine and pomegranate molasses from Ottolenghi: The Cookbook by Yotam Ottolenghi and Sami Tamimi

L.Nightshade on May 22, 2011

It was a revelation to me that I didn't have to peel the butternut squash, all the time I've wasted in the past! The skin is pretty edible after roasting. I was a little to conservative with the olive oil, you can see that my slices look a little dry. But we thought this was very tasty. I like the nuts, seeds, and basil scattered over the top. I can't really say that I could taste the nigella in such a small amount, I might up the volume a little next time. It is basically a very easy dish. Burning the eggplant takes a little time, but I did mine under the broiler so I didn't have to tend it constantly. You need a sauce if you want the nuts and seeds to cling to a bite of squash. I might try a variation by just tossing the squash first in olive oil, and then in the same toasted nuts and seeds but coarsely ground.