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

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Lemon and curry leaf rice

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe is on p.160 in the US edition.

  • Hiker010 on January 10, 2026

    OK/ fine -- not sure if would make again Left Nigella seeds on the side

  • Ganga108 on March 02, 2022

    Roasted pumpkin is a must-have dish in Winter, and we use butternut a lot kitchen (in Australia we call butternut a pumpkin, not squash). Kent is another pumpkin we like, but its availability has decreased over the last few years. Red pumpkin used to be available from a few specialty shops but sadly those have closed now. Roasting or baking vegetables with spices always attracts our attention. So when Ottolenghi includes cardamom and one of our favourite spices, Nigella, we are captured. The recipe is easy and no-fuss, compared to many of his other recipes, so this is perfect for a pretty lazy Saturday or Sunday morning at our place. Mid winter, even if the weather is sunny, we don’t feel like rousing ourselves too much, instead, laying around reading and listening to music. Lazily, I turn the oven on and bake the pumpkin. Wonderful!

  • anya_sf on January 26, 2021

    This was a miss for us. For some reason the flavors just didn't come together. The only change I made was substituting chicken broth for vegetable. I used a wide braiser which fit the squash in one layer, so just used the same pan for the oven; the squash took 10 extra minutes to soften.

  • TrishaCP on November 10, 2020

    This is an absolutely great preparation for butternut squash. I agree with the comments about an added depth of flavor developed by this recipe. My squash was perfectly cooked and not mushy.

  • 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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