Butternut squash with ginger tomatoes and lime yoghurt from Nopi - The Cookbook (page 22) by Yotam Ottolenghi and Ramael Scully

View complete recipe

Ingredients

ground cardamom
Buy Now
Greek yoghurt
Show all ingredients...
EYB Comments

To see the online recipe, click "Read Extract" under the book cover on Amazon, then scroll down about 1/3 of the way.

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

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

To see the online recipe, click "Read Extract" under the book cover on Amazon, then scroll down about 1/3 of the way.
DePollepel on August 25, 2021

delicious!
KarinaFrancis on July 19, 2021

This was good and the tomatoes were especially delicious even though they took nearly 2 hours of cooking. Probably won’t try it again on a weeknight
spoulos on October 17, 2020

This is a great mix of flavours. I also make the recipe without the roast tomatoes.
infotrop on November 12, 2018

While agreeing with Charlotte and Ivy, I thought the time investment was worth it. I did the roasting on Sun morning, then finished it up at dinnertime. I even did the crispy fried shallots routine. It was kinda fun. I think most of the recipes in Nopi are a bit of a challenge. But delicious results.
Charlotte_vandenberg on November 12, 2017

Agree with IvyManning, not an easy recipe. Takes a lot of time, but taste was good. Maybe making this again. Two ovens might be a solution!
IvyManning on November 09, 2015

Overly complicated recipe has you roast squash @425 convection and then slow roast tomatoes for over an hour. I easily streamlined the recipe to fairly good results. The cardamom-lime yogurt is nice. Reminds me of biryani without the rice. Hope the rest of the recipes in this book aren't such a pain in the ass.