Mafalda and roasted butternut in warm yoghurt sauce from Ottolenghi Flavour / Flavor (page 151) by Yotam Ottolenghi and Ixta Belfrage and Tara Wigley

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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

  • paul_449t9u on February 06, 2026

    Great recipe, quite hearty.

  • Tomato on July 13, 2024

    I never really liked the sound of this dish, but I’m inundated with butternut from the vege garden and got a little desparate. Really glad I tried this. It’s great and it will definitely help to whittle down the butternut stash. If you’re in doubt, give this a go!!

  • Bessp on July 07, 2024

    Delicious! I served with steak. I added lemon zest and the juice of half the lemon for a little freshness. I will absolutely be making this again. The chile sauce was great and I'll probably make some just to have around, it had a lovely building heat.

  • patioweather on November 11, 2021

    It is a little weird? But we loved it. Who knows what he meant for "red chile" but I used jalapenos, one of which had gone red.

  • weltengaengerin on June 28, 2021

    A very nice play on texture (with the soft veggies and the crunchy garlic) and tastes (sweet from the caramelized veggies, sour/tangy from the yoghurt, spicy, etc.). This will feed more than 2 people. Probably 3-4. I didn't have enough pumpkin on hand, so I topped it up with cherry tomatoes and 2 peaches (both roasted in the oven alongside the butternut). Divine.

  • Frogcake on January 02, 2021

    I made this for three hungry adults and the portions were perfect. Delicious! Definitely a repeat! I was short a quarter cup of yogurt so topped it with buttermilk.

  • MissKoo on November 07, 2020

    Definitely a dish with a lot of elements, but worth the effort. Even on lowest heat the garlic and the yogurt sauce cooked much faster than anticipated, so pay attention -- I almost burned both given multitasking recipe requires. Chili sauce adds good zing and the garlic some needed texture, as Astrid mentions below. I also felt individual serving needed additional sprinkle of salt to perk up the flavors more. I was cooking for one, and feel this dish could easily serve at least 4. Used egg noodles (8 ounces) and have enough left over for several lunches or dinners.

  • FJT on October 08, 2020

    I agree with Astrid5555: this creates quite a bit of washing up, but it's worth it. The chilli sauce really made this dish sing; will definitely repeat. The quantities given are for 2 people, but this could almost serve 3; we certainly couldn't finish it.

  • Astrid5555 on September 22, 2020

    A lot of dirty pans and pots but very good. Served without the chilli salsa which would have probably added a little more oomph to this dish. For me the best part was the crispy fried garlic, which added some additional texture.

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