Butternut squash with ginger tomatoes and lime yoghurt

Roasted wedges of squash, like our roasted slices of aubergine: these are two bad boys which have been around the Ottolenghi delis and NOPI restaurant for a very long time. Any new player has to have very good credentials to gain the respect of the old-timers and get a look-in on the menu. The combination here of the sweet roasted squash with the lime-fresh yoghurt and the gingery oven-dried tomatoes was deemed to cut the mustard.

Ready-made crispy shallots can be found in all Asian stores. If you want to make your own, see the instructions on pages 110–11. They’re a nice addition but, with the crunch already provided by the cashews, the dish can stand well without them, if you prefer.


  • 1 medium butternut squash, trimmed, unpeeled, halved lengthways, seeds removed, then cut widthways into 2½ cm wide slices (800g)
  • 45ml olive oil 
  • 6 large plum tomatoes, halved lengthways (500g)
  • 3cm piece of ginger, finely grated (25g)
  • 1 red chilli, de-seeded and finely diced
  • 2 garlic cloves, crushed
  • 30g dark muscovado sugar
  • coarse sea salt and black pepper 
  • Lime yoghurt:
  • 120g Greek yoghurt
  • ¼ tsp ground cardamom 
  • Finely grated zest of ½ lime, plus 1½ tsp lime juice To serve
  • 5g coriander leaves,
  • roughly chopped
  • 30g cashew nuts, toasted and roughly chopped
  • 10g crispy shop-bought shallots (optional)


1 Preheat the oven to 240°C/220°C fan/gas mark 9.

2 Mix the squash with 2 tablespoons of the oil, 2 teaspoons of salt and a good grind of black pepper. Spread out on a large parchment-lined baking tray and roast for 35–40 minutes, until golden-brown. Set aside to cool.

3 Reduce the oven temperature to 170°C/150°C fan/gas mark 3.

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, chilli, garlic, sugar and 1/4 teaspoon of salt in a medium bowl. Mix to form a paste, then spoon this on top of the tomatoes. Cook for another 40 minutes, until caramelized, and set aside to cool.

6 Place all the ingredients for the lime yoghurt in a small 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 and arrange the tomatoes in between. Drizzle over the lime yoghurt, sprinkle with the coriander, cashews and shallots, if using, and serve.

SIMPLE 10 Ingredients
Tahini, Al Arz
OTK Hamper
Palestinian Olive Oil, Zaytoun