Roasted butternut squash with sweet spices, lime and green chilli from Plenty (page 65) by Yotam Ottolenghi

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Notes about this recipe

  • heidi_ijgwa2 on May 31, 2026

    The sauce makes the dish—don’t skip it. Serve the extra on the side; the recipe makes more than you will want to put on the dish. Definitely do not need 2/3 cup picked cilantro. Also do not need to grind cardamom by hand. Like many recipes from this book you can take shortcuts and get a close and still utterly delicious result with far less effort than the recipes suggest.

  • prkrgrant on February 16, 2025

    Very good! Definitely benefits from peeling the squash before roasting and just roasting until it's to your preferred texture rather than following the time suggestion exactly - and slicing the lime very thin. Can be plated very nicely too if you get your squash cuts right.

  • Bessp on January 25, 2025

    Delicious! I added about a 1/2 tbsp honey to the sauce. The salty lime bits were the star for me. We enjoyed this served with thinly sliced shallots and steak. Next time I will probably reduce the cardamom a bit, it was a little much for us. I also think some garlic grated into the sauce would work really well.

  • KarinaFrancis on July 08, 2022

    Delicious and relatively easy. The flavours work well together and it’s good in a wrap with some feta for lunch the next day

  • elysedc on June 16, 2022

    made without the chilies, much less cardamom (only had a few pods on hand and no way to grind them) and even STILL was absolutely scrumptious.

  • DePollepel on August 27, 2021

    delicious, cold or lukewarm

  • Yildiz100 on April 29, 2018

    I peeled the squash before roasting and didn't really watch the time, just roasted to my liking. I also omitted the cilantro. It was a lot of cardamom and I enjoyed it on the squash but the process of grinding it was so overwhelmingly fragrant (never knew cardamom could be so like menthol) thay it almost put me off the dish. Next time around I would probably use a teaspoon of already podded seeds which would at least make the process faster. The final dish was really delicious in any case. The lime pieces are absolutely essential to cut the richness of the rest.

  • MsMonsoon on February 08, 2018

    Love all the ingredients but not sure I like them together. My butternut squash was still too crunchy despite lots of extra time in the oven. That, plus the jarring spice combo, didn't make for an appetizing experience. If making again, use regular yogurt instead of Greek (no need to thin it with water). Wasn’t substantial enough for a meal but maybe with rice.

  • StoicLoofah on January 28, 2018

    Wasn't a fan. The butternut squash was still pretty crunchy even with an extra 5 minutes of cooking, and I didn't think the spices, limes, chile, and sauce melded together very well. I would also recommend peeling it ahead of time.

  • twoyolks on December 22, 2015

    I ended up using a delicata squash as it's what I had. I'd prefer to peel the squash in the future as the skin just made the texture unusual. The chiles seemed out of place as they provided occasional sharp heat.

  • Breadcrumbs on July 26, 2015

    Highly recommended by beetlebug on CH. Her review is here: http://chowhound.chow.com/topics/1012789?commentId=9657719#9657719

  • dinnermints on April 12, 2015

    This was really delicious, and I found it to be a fairly quick recipe (for an Ottolenghi recipe, that is). I also used a kabocha squash = time saved not having to peel it. The sauce wasn't runny enough to pour; next time I'd add more water or would add some chicken broth. I served it as a main dish over a bed of red rice with some home-canned tuna on the side.

  • Jane on October 30, 2014

    About half way through making this I started to have doubts. There was a lot of cardamom on the butternut squash and I wondered how it would work with the sharp limes and the yogurt tahini sauce. I really shouldn't have doubted Mr Ottolenghi - he came through again with a wonderful combination of flavors that I could not created on my own. The longest part of the prep was getting all the seeds out of the cardamom pods and removing all the bits of the shells. But you must crush the seeds yourself - using ground cardamom would not work here. This didn't take anything like 2 hours - more like 40 minutes. As you can see from the photo, it's pretty with the orange squash and 3 different shades of green from the limes, thinly sliced green chile and cilantro/coriander.

  • Barb_N on October 02, 2014

    I played fast and loose with this recipe- subbing Kabocha for butternut squash, and skipping the chiles, cilantro and lime slices. I also sprinkled on the crispy chickpeas from Smitten Kitchen before adding the yogurt tahini sauce to make it more well rounded for the vegetarian in the house. Very nice flavors but still time consuming- even with the shortcuts it took me almost 2 hours to get dinner on the table.

  • schambers on December 29, 2012

    My new favorite way to eat pumpkin. The freshly ground cardamom is important.

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