Butternut squash ottolenghi

This is an absolute keeper for all the winter months. The secret? The combination of butter, time and heat – which do all the work, comfort-wise, while the sauerkraut then keeping keeps everything fresh and in line

This dish looks great and has incredibly complex flavours. Browse online for more.

This roasted butternut squash with cardamom and nigella seeds is from Yotam Ottolenghi. If you want a show-stopping vegetarian dish, this is it!

The use of the chickpea flour in here is a neat trick: it helps the marinade adhere to the pumpkin better and creates a nice spicy crust. If you don’t have any to hand, though, simply omit it. All the toppings can be made ahead of time, ready for the dish to be assembled at the last minute, but add the lime juice to the gremolata only just before serving

I love the autumnal combination of squash, orange and hard herbs, and this take on the theme is especially fresh. Blitzing orange zest into olive oil is a quick way to infuse it without having to heat it up or wait very long. The oil is also lovely on salads, roast veg or fruit and yoghurt, so make double if you want and keep in a sealed jar

One of the easiest recipes in Ottolenghi's vegetable bible, Plenty More, this delicious dish of roasted squash, chilli yoghurt and a fresh herb dressing is a vibrant vegetarian dish.

One of the easiest recipes in Ottolenghi's vegetable bible, Plenty More, this delicious dish of roasted squash, chilli yoghurt and a fresh herb dressing is a vibrant vegetarian dish.

Yotam Ottolenghis Roasted Butternut Squash with Lentils and Gorgonzola #butternutsquash, #squash, #lentils, #sides, #dinner, #mediterraneandiet, #salad

This dish is one for the autumn months, the sunset shades of squash, orange and honey adding warmth to your table. Blitzing olive oil with orange peel is a quick way to infuse the oil used here without having to heat it up or wait very long. Trust us when we say that what makes this dish so memorable is the added details.