Butternut squash with buckwheat polenta and tempura lemon from Plenty More (page 136) by Yotam Ottolenghi

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Notes about this recipe

  • Eat Your Books

    This recipe is on p.124 in the US edition.

  • Ganga108 on February 28, 2022

    Love this dish. It is not difficult, but it does take about 90 mins to bring it together. The pumpkin is baked, polenta is make, tempura batter is made and rested for 45 mins, the lemons are cooked, and then it all comes together. The lemon of the tempura is divine! It is exactly what the dish needs – without the warm, lemony flavours of the flesh and rind the dish falls flat. It reinforces the fact that Ottolenghi’s dishes are meant for all the ingredients to be eaten together. If, for example, there is polenta left over, add lemon juice or other tart ingredients to balance it out. Likewise the garlic that is cooked with the pumpkin – the smoky earthy flavours of the garlic are absolutely essential to the final dish.

  • Cvtbird on March 20, 2021

    I thought the squash and polenta was nice but the lemon was a bit weird with it.

  • Tealismyname on March 17, 2016

    Good, but not great. The butternut squash was absolutely delicious but felt that the polenta was missing something. According to Ottolenghi's alterations I made this with only polenta, so maybe if I had toasted the buckwheat it would have given it more texture. Like the other poster, I did not make the tempura lemon. I did sprinkle a tiny bit of feta which added a bit. This is definitely more of a side dish rather than a main dish. Using the leftover polenta to make polenta cakes for dinner tonight.

  • dinnermints on April 29, 2015

    This was good, but not sure if it was worth the work. The tempura lemon would have helped, but I ran out of time to do it. I didn't rate this because I think it may have been a bit lost on me due to currently having no sense of smell.

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