I love this recipe. It oozes Ottolenghi(ish) sex appeal without much culinary effort.

Like an Ottolenghi recipe, however, it does require two less-than-staple spices: smoked paprika and sumac. If you can, it’s worth sourcing these if you don’t have them already. I have a feeling you just might use them again. Sumac is a great lemon replacer in salads (see: any Middle Eastern fattoush salad) and smoked paprika makes just about everything taste smoky and a little bit exciting.

This plate is great as a side dish, at a BBQ, or as a  take to work lunch. Full of flavour with a tiny bit of spice, and above all, easy. After all, you’re busy, I’m busy.

Okay. Let’s do this thing.

Smoky Butternut Squash with Tahini and Sumac

 

Makes: enough for two as a side dish. 

Contains dairy, but can be veganised (see below)

Ingredients.

For the Squash.

1 medium butternut squash

olive oil

1/2 tsp smoked paprika (spicy, but the smokiness is worth seeking out. Regular paprika will give a different quality and be even spicier)

1 tsp dried oregano

1 tsp sumac

1 tsp sea salt

 

For the Dressing.

2 tbsp tahini

2 tbsp boiling water

Juice of 1/2 lemon

1/4 cup (about 60g) of goat’s yoghurt (or your favourite, high-quality plain cow’s milk yoghurt)

If you’re moo-free or vegan, just replace the yoghurt with a few tbsp more of boiling water until a pourable consistency is achieved.

Salt and pepper to taste.

 

Garnish.

Generous handful of chopped herbs (or coriander, mint, chives, parsley, or a mix)

1-2 tsp sumac spice

Method.

1. Pre-heat the oven to 180C.
2. Top and tail a whole butternut squash. Cut them in half and scoop out the seeds with a dessert spoon. From here, cut into quarters, or eighths lengthways.  (depending on the size of the squash).I keep the skin on for it is crispy and good.
3. In small bowl, combine the spices, herbs and salt,
4. Arrange the squash segments in a row on a baking tray and drizzle with olive oil. Try to get some on the underside skins as well.
5. Sprinkle the flesh with the dry herbs, spices and salt.
6. Bake for 30-40 mins (longer for large squash, test with a skewer or fork prong)
7. Meanwhile, mix the tahini with 2 tbsp boiling water until to loosens and becomes smooth, add the juice of half a lemon. Once smooth, mix with ¼ cup (about 70g) of goat’s yoghurt (or plain/Greek yoghurt) and season well. Add more water if the dressing is not pourable. If you’re not using yoghurt, add extra boiling water until a pourable consistency is achieved.
8. Let the squash cool to room temperature, sprinkle with a little more sea salt and drizzle with the tahini yoghurt – Jackson Pollock style.
9. Anoint with your favourite chopped herbs. I used coriander here but mint, chives parsley, or a mix will also work.
10. Top it all off with more sprinkles of zesty, purple-hued sumac.

Pimp with: sesame or pomegranate seeds

 

 

This recipe has been simplified since its original publication.