Esme's rough squash mash from Ottolenghi Flavour / Flavor (page 136) by Yotam Ottolenghi and Ixta Belfrage and Tara Wigley

  • spring onions
  • ground cinnamon
  • ground cumin
  • garlic
  • limes
  • maple syrup
  • butternut squash
  • jalapeño chillies
  • white miso

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

Accompaniments: Turnip cake

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

  • Jane on November 20, 2020

    I think the enjoyment of this would depend a lot on what it is served with. It is quite sweet with squash, maple syrup and miso so it would go best with something quite bland. The lime zest, juice and scallions on top help to balance but still it feels too sweet for me as a regular side dish. The prep is quick and easy though it takes 80 mins in the oven.

  • KarinaFrancis on November 18, 2020

    Really good! The flavours were sweet and savoury, I loved the charred bits too. I had some oil left over from frying the aromatics for the potato bake, so I used that to finish the dish. Easily achievable on a weeknight, very little hands on time even though it spends over an hour in the oven. Handy hint, line the dish if you don’t fancy wrestling with miso caramel.

  • mcvl on November 04, 2020

    Outstanding. Thinking it through, I was afraid it might suffer from TMI (Too Many Ingredients), but all blended harmoniously. I fried the garlic, used oil from a jar of Calabrian peppers instead of jalapeños, otherwise just as written.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.