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Roasted Butternut Squash with Burnt Eggplant and Pomegranate Molasses

January 15, 2011

Roasted Butternut Squash with Burnt Eggplant and Pomegranate Molasses

Adapted from Ottolenghi – The Cookbook by Yotam Ottolenghi and Sammi Tamimi.


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


  1. 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.
  2. 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.
  3. 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.
  4. Scoop the cooled eggplant flesh into a colander and drain for 10 minutes.
  5. Roughly chop the eggplant and combine with the yogurt, oil, pomegranate molasses, garlic, and parsley. Season with salt and pepper.
  6. Arrange the squash on a large platter and sprinkle with toasted seeds and nuts and basil. Drizzle with remaining olive oil.


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