butternut, squash, recipe, baked, vegetarian

If you haven't yet, rouse your oven from summer hibernation to mark the launch of <a href=http://www.ottolenghi.co.uk target=_blank>Yotam Ottolenghi’s</a> utterly gorgeous <a href=http://bit.ly/1MIdKJa target=_blank>NOPI: The Cookbook.</a>The London-based chef and restaurateur whose other books include Plenty, Plenty MoreandJerusalem is a master at elevating the side-dish to center stage. Here, a fresh take on roasted squash, combining tart lime-scented yogurt with ginger and spice. (Added bonus: A cup of butternut squash contains half your daily vitamin C requirements). If you're feeling extra savory, finish this dish with a handful of crispy fried shallots.Butternut Squash with Ginger Tomatoes and Lime Yogurt Serves 4Ingredients for squash: 1 medium butternut squash, trimmed, unpeeled, halved lengthwise and seeded, cut into 1-inch slices 3 tablespoons extra virgin olive oil 3 teaspoons coarse sea salt 6 large plum tomatoes, halved lengthwise 2 tablespoons packed dark <a href=http://www.deandeluca.com/pantry/baking-ingredients/dark-muscovado-sugar.aspx target=_blank>muscovado sugar</a> 1 ounce finely grated ginger 2 cloves garlic, crushed 1 red chile, seeded and finely dicedIngredients for the lime yogurt: ½ cup 2-percent-fat Greek yogurt 1½ teaspoons freshly squeezed lime juice plus zest of ½ lime ¼ teaspoon ground cardamomIngredients to serve: ¼ cup torn cilantro leaves 1 ounce cashews, toasted and coarsely choppedDirections: Heat oven to 465°. Toss squash in 2 tablespoons oil, 2 teaspoons salt and freshly ground black pepper. On a parchment-lined baking sheet, arrange squash in one layer and roast until golden brown, 35 to 40 minutes; set aside. Reduce oven to 340°. On a parchment-lined baking sheet, arrange tomatoes in one layer, skin-side down. Top with ¼ teaspoon salt and remaining 1 tablespoon oil, and bake until soft, 80 minutes. In a bowl, combine sugar, ginger, garlic, chile and ¼ teaspoon salt; spoon onto tomatoes and continue baking until tomatoes are caramelized, 40 minutes. In a small bowl, combine yogurt, juice, zest, cardamom, remaining ½ teaspoon salt and black pepper. To serve, arrange squash and tomatoes on a platter, drizzle with lime yogurt and sprinkle with cilantro and cashews.Recipe credit: Reprinted with permission from NOPI: The Cookbook by Yotam Ottolenghi and Ramael Scully, copyright © 2015. Published by Ten Speed Press, an imprint of Penguin Random House LLC.<div> </div>

NOPI’s butternut squash with ginger tomatoes

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