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Sabrina Ghayour's Ras el Hanout Butternut Squash
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Serves: 4 - 6
1 butternut squash, about 1kg, halved lengthwise and cut into 2cm thick slices
2 tbsp olive or rapeseed oil
3 tbsp ras el hanout
1-2 tsp Cooks’ Ingredients Pul Biber chilli flakes
50g pine nuts
100g pomegranate seeds
25g Cooks’ Ingredients Crispy Fried Onions
For the tahini yogurt
2 tbsp tahini
2 tbsp boiling water
1 clove garlic , crushed
1 lemon, zest of all, juice of half
150g natural yogurt
For the herb oil
½ 28g pack coriander
½ 25g pack flat leaf parsley
squeeze of lemon juice
5 tbsp olive oil
1. Preheat the oven to 220°C, gas mark 7 and line a large baking tray with baking parchment.
Place the butternut on the tray and brush with oil. Sprinkle over the ras el hanout, turning until evenly coated then season with sea salt. Roast for 25-30 minutes until deeply charred and crispy around the edges.
2. In a small mixing bowl, add the tahini and pour over the boiling water. Mix well with a fork to thin the tahini to drizzling consistency. Add the crushed garlic, lemon juice, zest and the yogurt. Mix well until evenly combined. Season to taste.
3. For the herb oil, mix the coriander, parsley, lemon, olive oil and a little salt in a small blender until completely smooth then set aside.
4. Arrange the roasted butternut slices on a platter then drizzle over the tahini yogurt followed by the herb oil. Sprinkle with pul biber followed by pine nuts, crispy onions and the pomegranate seeds.
Typical values per serving:
Per serving (for 4)
This recipe was first published in October 2020.