Side

Butternut pumpkin with ginger tomatoes and lime yoghurt

Name: Butternut pumpkin with ginger tomatoes and lime yoghurt
Prep time: 15 min
Cook time: 160 min
Total time: 175 min
Yield: 4
Ingredients: 1 butternut pumpkin, unpeeled, halved lengthways, seeds removed, then cut widthways into 2.5cm-wide slices; 60ml olive oil; 6 large plum tomatoes, halved; 3cm piece of ginger (15g), finely grated; 1 red chilli, deseeded, finely diced; 2 garlic cloves, crushed; 30g dark muscovado sugar (or brown sugar); 5g coriander leaves, roughly chopped; 30g cashews, toasted, roughly chopped; 10g crispy shallots (optional); 120g Greek-style yoghurt; 1/4 tsp ground cardamom; Grated zest of 1/2 lime, plus 1&1/2 tsp juice

2 ratings

15m

2h 40m

Butternut pumpkin with ginger tomatoes and lime yoghurt

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by delicious. team

delicious. team

May 20, 2017

“This has been at NOPI for a very long time," says Yotam Ottolenghi. Served as a side or a main, this recipe makes for an interesting and flavourful vegetarian meal. Recipe from Nopi by Yotam Ottolenghi and Ramael Scully, Ebury Press.

1 butternut pumpkin, unpeeled, halved lengthways, seeds removed, then cut widthways into 2.5cm-wide slices
60ml olive oil
6 large plum tomatoes, halved
3cm piece of ginger (15g), finely grated
1 red chilli, deseeded, finely diced
2 garlic cloves, crushed
30g dark muscovado sugar (or brown sugar)
5g coriander leaves, roughly chopped
30g cashews, toasted, roughly chopped
10g crispy shallots (optional)

Lime yoghurt

120g Greek-style yoghurt
1/4 tsp ground cardamom
Grated zest of 1/2 lime, plus 1&1/2 tsp juice

Method

1.

Preheat oven to 240°C.
2.

Mix pumpkin with 2 tbs oil, 2 tsp coarse sea salt and a good grind of black pepper. Spread out on large, paper-lined tray and roast for 35-40 minutes, until golden brown. Set aside to cool.
3.

Reduce oven to 170°C.
4.

Place the tomato halves on a paper-lined baking tray, skin-side down. Sprinkle with ¼ tsp salt, drizzle with 1 tbs oil and cook 80 minutes, until softened.
5.

Place the ginger, chilli, garlic, sugar and ¼ tsp salt in a bowl. Mix to form a paste, then spoon on top of tomatoes. Cook 40 minutes, until caramelised, and set aside.
6.

For the lime yoghurt, place ingredients in a small bowl with ½ tsp salt and a grind of black pepper. Mix well.
7.

Spread pumpkin out on a large platter. Arrange the tomatoes in between. Drizzle over lime yoghurt, sprinkle with coriander, cashews, shallots, and serve.