Roasted Butternut Squash with Burnt Eggplant and Pomegranate Molasses
Roasted Butternut Squash with Burnt Eggplant and Pomegranate Molasses
Adapted from Ottolenghi – The Cookbook by Yotam Ottolenghi and Sammi Tamimi.
Ingredients
1 medium butternut squash
3 T olive oil
1 T pumpkin seeds
1 T sunflower seeds
1 T black (or white) sesame seeds
1 teaspoon nigella (kalonji) seeds
2T sliced almonds
a small handful of basil leaves
Sea salt and fresh ground black pepper
The sauce
1 medium eggplant
½ cup Greek yogurt
2 tspn pomegranate molasses
1 T flat leaf parsley, roughly chopped
1 garlic clove, crushed
Preparation
- Slice the eggplant in half lengthwise and place cut side down on a baking sheet. Roast under a broiler for 12-14 minutes until the skin is charred and the eggplant is very soft.
- Reduce oven to 425°F. Cut the squash into wedges, 1” thick. Remove the seeds and arrange on a roasting pan, skin side down. Brush with half the oil and sprinkle generously with salt and pepper. Cook for 30-35 minutes until soft and slightly brown.
- Reduce the oven to 350°F. Spread the almonds and seeds on a roasting tray and toast for 8-10 minutes, until lightly browned. Allow to cool.
- Scoop the cooled eggplant flesh into a colander and drain for 10 minutes.
- Roughly chop the eggplant and combine with the yogurt, oil, pomegranate molasses, garlic, and parsley. Season with salt and pepper.
- Arrange the squash on a large platter and sprinkle with toasted seeds and nuts and basil. Drizzle with remaining olive oil.