Butternut squash with sweetcorn salsa, feta and pumpkin seeds from Essential Ottolenghi: A Collection (page 122) by Yotam Ottolenghi

  • toasted pumpkin seeds
  • corn on the cob
  • Show all ingredients...

  • EYB Comments

    Can substitute frozen corn for corn on the cob.

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

Accompaniments: Gem lettuce with fridge-raid dressing; Burrata with chargrilled grapes and basil; Stuffed courgettes with pine nut salsa; Hot charred cherry tomatoes with cold yoghurt

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

    Can substitute frozen corn for corn on the cob.

  • Astrid5555 on August 29, 2020

    Great flavor combination, got rave reviews! Used a skin-on hokkaido pumpkin and made all the different elements of the recipe a day in advance.

  • JJ2018 on October 01, 2019

    Added some chorizo to it.

  • tmitra on September 29, 2019

    A great choice for late summer/early fall!

  • EmilyR on September 04, 2019

    This comes together quite easily and is an interesting riff on a Mexican style feta corn. The lime juice is key.

  • domechef on March 31, 2019

    Pleasantly surprised at how good this was! The flavor is subtle but spot on, and the various textures are also awesome. Wouldn't change a thing.

  • e_ballad on November 29, 2018

    Corn & butternut squash wouldn’t be a combination that would typically spring to mind, but this was delicious!

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