Ottolenghi does it again with this beautiful, healthy, make-ahead vegetable dish that is perfect for the holidays or anytime of the year.
Ingredients
- 1 butternut squash
- 4 T olive oil
- 1.5 T pumpkin seeds
- 1.5 T sunflower seeds
- 3 T sliced almonds
- 10 basil leaves
- Salt and pepper
- ½ cup pomegranate seeds
- 1½ cups of burnt eggplant and yogurt dip
Directions
- 1Heat the oven to 425 degrees. Poke holes in the butternut squash with a fork. Put in the microwave for 5 minutes. Remove, let cool and slice in half. Scoop out the seeds and slice the squash top to bottom into 12 long wedges.
- 2Put wedges onto a cookie sheet. Drizzle 2 T olive oil over squash and rub the olive oil into the squash with your hands to coat all sides of the wedges. Generously season all sides of the wedges with salt and pepper. Stand the squash up so the peel-side is down and roast for 30 to 40 minutes until the squash is fork tender and has begun to caramelize around the edges.
- 3Remove the butternut squash from the cookie sheet. Reduce the oven heat to 350 degrees. Put the pumpkin seeds, sunflower seeds and almonds on the cookie sheet and toss in remaining oil left over from the roasted butternut squash. Toast in the oven for 10 minutes, stirring halfway through.
- 4Serve squash wedges on a platter, scatter with toasted nuts and seeds, pomegranate seeds and a bowl of burnt eggplant and yogurt dip.
