Spiced butternut mash with pancake omelettes (pomlettes) from Ottolenghi Test Kitchen - Shelf Love (page 164) by Yotam Ottolenghi and Noor Murad

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Notes about this recipe

  • Eat Your Books

    Can substitute sweet potato or pumpkin for butternut squash.

  • Ganga108 on June 22, 2023

    The pumpkin is rich and nice, perfect with the lemon ju and yoghurt. I made pudla chickpea pancakes instead, as #eggFree. Ottolenghi always has difficulty with mustard seeds - if they are not popped properly or have a long cooking time they can retain their bitter/acrid taste. I used buttery ghee for the tempering and added the mustard seeds first; when they popped I added the cumin seeds and after a couple of seconds, the curry leaves (they splutter, be careful).

  • joeljkp on April 23, 2023

    I made the squash mash, but not the omelettes. Served with naan. Very nicely spiced mashed squash. Like Schooffiecooks, I left things a bit chunky for some texture. I also left out the serrano seeds because I was afraid it would be too spicy; in the end there was some, but overall pretty mild. Well-liked by the adults.

  • Schooffiecooks on December 11, 2021

    I left the pumpkin a bit chunky for a bit more bite, delicious!

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