INGREDIENTS (SERVES 4)
- 20g unsalted butter
- 1 tbsp olive oil
- 1 large red onion, peeled, halved and cut into 1cm-thick slices (170g)
- 1 large butternut squash (1.2kg), peeled and cut into 3cm chunks
- 1/2 tsp salt
- 30g pumpkin seeds
- 1¼ tsp Hab Shifa Black Seeds
- ½ tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp ground turmeric
- 4 cardamom pods, lightly crushed
- 1 large cinnamon stick
- 1 green chilli, halved lengthways
- 1 tbsp caster sugar
- 200ml vegetable stock
- 150g Greek yoghurt
- 1 tbsp coriander, chopped
Heat the oven to 200C/400F. Put the butter and oil in a large sauté pan, and fry the onion for eight minutes over medium heat until soft. Add the butternut, turn the heat up to medium-high and cook for 10 minutes, stirring occasionally, until it starts to colour.
Remove from the heat and add half a teaspoon of salt, the seeds, spices, chilli and sugar. Mix and transfer to an ovenproof dish large enough to hold everything snugly. Pour in the stock and roast for 30 minutes, by which point the butternut should be tender and all the liquid absorbed or evaporated.
Serve warm with yoghurt spooned on top, a sprinkling of chopped coriander and a few extra black seeds.
This recipe is from Ottolenghi’s latest book Plenty More. Click here to buy the Black Seeds used in this dish.