Vegetable dish
Source: http://www.ottolenghi.co.uk/recipes/butternut-squa
1) preheat oven to 240 C/ 220 C fan
2) Mix the squash with 2 tablespoons of the oil, 2 teaspoons of the salt & a good grind of black pepper. Spread out on a large parchment lined baking tray & roast for 35 - 40 minutes until golden-brown. Set aside to cool.
3) Reduce the oven temperature to 170 C/ 150 C fan
4) place the tomato halves on a parchment-lined baking tray, skin-side down. Sprinkle with 1/4 teaspoon of salt, drizzle with the last tablespoon of oil and cook for 80 minutes until softened.
5) Place the ginger garlic, chilli, sugar and 1/4 teaspoon of salt in a medium bowl. Mix to form a paste, then spoon this on top of tomatoes. cook for another 40 minutes, until caramelized & seta side to cool.
6) Place all the ingredients for the lime yoghurt in a bowl with 1/2 teaspoon of salt and a good grind of black pepper. Mix well and keep in the fridge until ready to serve.
7) Spread the squash out on a large platter 7 arrange the tomatoes in between. Drizzle over the lime yoghurt, sprinkle with the coriander cashews and shallots and serve
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (162g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 81 | ||
Calories from Fat: 30 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.4g | 5 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 9.9mg | 0 % | |
Potassium 397.6mg | 10 % | |
Total Carbohydrate 12.5g | 4 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 10.4g | ||
Protein 2.1g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 81
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