Butternut squash with buckwheat polenta and tempura lemon from Essential Ottolenghi: A Collection (page 136) by Yotam Ottolenghi

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Notes about this recipe

  • Tealismyname on March 17, 2016

    Good, but not great. The butternut squash was absolutely delicious but felt that the polenta was missing something. According to Ottolenghi's alterations I made this with only polenta, so maybe if I had toasted the buckwheat it would have given it more texture. Like the other poster, I did not make the tempura lemon. I did sprinkle a tiny bit of feta which added a bit. This is definitely more of a side dish rather than a main dish. Using the leftover polenta to make polenta cakes for dinner tonight.

  • dinnermints on April 29, 2015

    This was good, but not sure if it was worth the work. The tempura lemon would have helped, but I ran out of time to do it. I didn't rate this because I think it may have been a bit lost on me due to currently having no sense of smell.

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