Name of Recipe: Roasted Butternut Squash with Cardamon & Nigella Seeds
This recipe has been adapted from Yotam Ottolenghi's
recipe as posted in the Guardian.
Number of People: Serves 4
Ingredients:20g unsalted butter
1 tbsp olive oil
1 large red onion, peeled and cut into quarters
1 large butternut squash, peeled and cut into 3cm pieces
Salt
30g pumpkin seeds
1 tsp nigella seeds, plus extra to garnish
½ tsp Cumin Seeds
½ tsp Coriander Seeds
¼ tsp ground turmeric
4 cardamom pods
1 cinnamon stick
1 green chilli
1 tbsp raw sugar
200ml vegetable stock (or 1 tbsp vege stock concentrate & 200 g water)
100g Greek yoghurt
1 tbsp chopped fresh coriander
Preparation:- Put cumin seeds, coriander seeds, cardamon pods, ground turmeric, cinnamon stick, nigella seeds into TMX bowl. Cook for 6 minutes/Veroma/Speed 2.
- Grind spices for 1 minute/Speed 8-10 until fine. Remove from TMX bowl and set aside.
- Add chilli and onion to TMX bowl. Chop for 5 seconds/Speed 4.
- Add butter and olive oil to TMX bowl. Cook for 5 minutes/100ºC/Speed 2
- Add butternut squash to TMX bowl. Cook for 10 minutes/100ºC/Reverse/Speed 2
- Add stock, pumpkin seeds, sugar and set aside spices. Mix for 1 minute/Reverse/Speed 1.
- Transfer to an ovenproof dish large enough to hold everything snugly.
- Roast in a pre-heated oven (200ºC) for 30 minutes. By this time the butternut should be tender and all the liquid absorbed and evaporated.
- Serve warm with yoghurt spooned on top, a sprinkling of chopped coriander and a few nigella seeds.
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