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Squash with cardamom and nigella seeds from Plenty More (page 172) by Yotam Ottolenghi

  • cinnamon sticks
  • ground coriander
  • ground cumin
  • nigella seeds
  • red onions
  • butternut squash
  • caster sugar
  • turmeric
  • Greek yoghurt
  • pumpkin seeds
  • green chillies
  • cardamom pods
  • coriander sprigs

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Notes about this recipe

  • Keighleyjm on February 08, 2019

    A complete transformation from normal roast vegetables - a wonderful combination of flavours. I mixed the yoghurt and cilantro which was a perfect complement and had it with the lemon and curry leaf rice!

  • Jane on November 14, 2018

    This wasn't the prettiest of meals but boy was it flavorful. The combination of the caramelized red onions and all the spices gave the squash so much depth. I didn't see the point of changing pans to put the dish in the oven so I did the stove-top cooking in a Le Creuset pan that could go into the oven. This avoided washing up another pan plus all the lovely caramelized onion stuck to the bottom of the pan went into the oven. This also helped the stock issue noted by others - my stock was well absorbed by the end of the cooking time with enough left for a sauce. I served it with the lemon and curry leaf rice in the same book - great combination.

  • doughet on June 02, 2017

    The cooking method and the stock worked well with the two small butternut squash that we used for this recipe. The squash was tender but not mushy. We served the squash over Ottolenghi's lemon and curry leaf rice, which looked like a work of art with the cinnamon and curry leaves and lemon peel arranged over the top under the waxed paper. Great flavors in both dishes and we will definitely make these again. I put both in the oven together at 400 degrees F. and that worked fine.

  • debkellie on May 29, 2016

    We liked this dish: the balance of flavours was great (served with the suggested side). Yes, method was strange.. but my Kent pumpkin needed longer (even with the stock!). Recommended.

  • dinnermints on November 01, 2014

    The flavors in this recipe were excellent, but the cooking method was a bit strange. Putting a cup of broth over the squash before roasting it made it a bit mushy - would not make it that way again. I think just omitting the broth would do the trick.

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