Squash with Cardamom and Nigella Seeds

April 06 2015, Monday Dinner
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.

Comments

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