x

Is this the recipe you’re looking for?
It’s one of over 1 million recipes indexed on Eat Your Books.

If this recipe is available online - click on the link “View complete recipe” below. But remember to come back and add this recipe to your Bookshelf.

If there’s no link, it does mean you have to own the book or magazine to see the complete recipe.

Become an Eat Your Books member and you can create your own searchable index of all your recipes in your cookbooks, magazines, online and clippings.

Roasted butternut squash with burnt aubergine and pomegranate molasses from Ottolenghi: The Cookbook (page 46) by Yotam Ottolenghi and Sami Tamimi

  • almonds
  • basil
  • aubergines
  • lemons
  • nigella seeds
  • parsley
  • butternut squash
  • Greek yogurt
  • pomegranate molasses
  • sunflower seeds
  • pumpkin seeds
  • black sesame seeds

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

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

  • Barb_N on February 12, 2018

    Loved the burnt egglant! Not so time consuming when you stash burnt eggplant flesh in the freezer; the most difficult thing was picking out the bits of charred skin before seasoning. The flavor profile is totally different than baba ghanoush and maybe even better. The two components are good but I don't really feel like they fit together. Did not have fresh basil to garnish the squash.

  • Nikapai on February 10, 2018

    The taste of this dish is out of this world. The smoky eggplant and the pomegranate molasses take it to a whole other level. Definitely takes a bit of time to make all the components, but it’s definitely worth it

  • eeeve on October 23, 2014

    This was lovely! I did cut a few corners, though, to save on energy - the seeds went in with the butternut about 10min before the end of roasting time, and the aubergine got cut up and roasted in the same oven as the butternut. It might not have had a smoky flavour to it, but it was great nonetheless.

  • L.Nightshade on May 22, 2011

    It was a revelation to me that I didn't have to peel the butternut squash, all the time I've wasted in the past! The skin is pretty edible after roasting. I was a little too conservative with the olive oil, you can see that my slices look a little dry. But we thought this was very tasty. I like the nuts, seeds, and basil scattered over the top. I can't really say that I could taste the nigella in such a small amount, I might up the volume a little next time. It is basically a very easy dish. Burning the eggplant takes a little time, but I did mine under the broiler so I didn't have to tend it constantly. You need a sauce if you want the nuts and seeds to cling to a bite of squash. I might try a variation by just tossing the squash first in olive oil, and then in the same toasted nuts and seeds but coarsely ground.

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.