Modification to the recipe found http://www.theguardian.com/lifeandstyle/2012/feb/24/roasted-butternut-lamb-rack-recipes from Yotam Ottolenghi's Plenty More book. My Modifications have * in front of it.
WHAT:
- 20g unsalted butter
- 1 tbsp olive oil
- 1 large red onion, peeled and cut into 1cm-thick slices
- * 1/2 fennel bulb
- 1 large butternut squash, ( i used precut from TJ)
- Salt
- 30g pumpkin seeds
- * 2,3 small bay leaf
- 1 tsp nigella seeds, plus extra to garnish
- ½ tsp each ground cumin and coriander
- ¼ tsp ground turmeric
- 4 cardamom pods, lightly crushed
- 1 cinnamon stick
- 1 green chilli, halved lengthways
- 1 tbsp caster sugar
- 200ml vegetable stock
- 100g Greek yoghurt
- 1 tbsp chopped fresh coriander
- * Crushed red pepper flakes (optional if want more spicy)
- * Optional 1/4 cup Berberis
- * Rice
HOW:
- Preheat the oven to 425F/220C.
- Put the butter and oil in a large sauté pan add bayleaf, and fry the onion and fennel 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 color.
- 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, Berberis and a few nigella seeds.
- eat with plain or lemon rice.
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