This is a delicious vegetarian recipe adapted from chef Ottolenghi, The Cookbook. The flavors are wonderful and it is also very nutritious.
The butternut squash is first roasted in the oven and then sprinkled with fresh basil leaves and three different kinds of seeds. I like it lukewarm, with an eggplant sauce made with roasted eggplant and Greek yogurt, served at room temperature.
Serves 2 – Prep. time 60 mn.
1/2 butternut squash
3 tbsp olive oil
1 tsp pumpkin seeds
1 tsp sunflower seeds
1 tsp black sesame seeds
1 tbsp sliced almonds
1/2 handful basil leaves
sea salt, black pepper
For the sauce:
1 small eggplant
1/4 cup Greek yogurt at room temperature
1 tbsp olive oil
2 tsp sherry vinegar
1.5 tbsp lemon juice
1/2 tbsp chopped parsley
1 clove garlic, crushed
Preheat the oven to 400 degrees F (200 C). Cut the butternut into 1.5 inches cubes (3-4 cm) and put them in a baking dish. Drizzle with half the olive oil, salt and pepper. Roast in oven for about 25-30 minutes. Then leave to cool.
Toast all the seeds in a nonstick pan without fat for a few minutes.
With the tip of a knife, score the flesh of the eggplant lightly by making two or three small cuts. Grill the eggplant in the oven for about 15-20 minutes. It should be soft in the middle. Leave to cool a little.
Cut the eggplant and remove the flesh with a spoon, put it in a colander and let drain for about 15 minutes.
In the bowl of a mixer, mix the eggplant with the other ingredients of the sauce. Season to taste.
To serve, arrange the butternut cubes on the plates, sprinkle with half the remaining olive oil, with toasted seeds and add some basil leaves. Serve together with the sauce in a separate bowl.