Ottolenghi's Roasted Butternut Squash {Vegan + GF}

Name: Ottolenghi's Roasted Butternut Squash {Vegan + GF}
Ingredients: 1 1/2 tablespoons vegan butter; 1 tablespoon extra-virgin olive oil; 1 large red onion, halved and thinly sliced (1½ cups/170 g); 1 large butternut squash, peeled, seeded, and cut into 1 1/4-inch/3-cm chunks (2 3/4 lb/1 kg); 3 1/2 tablespoons raw pumpkin seeds; 1 1/4 teaspoon nigella seeds; 1/2 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/4 teaspoon ground turmeric; 4 cardamom pods, lightly crushed; 1 large cinnamon stick; 1 green chile, halved lengthwise; 1 tablespoon super-fine sugar; 1 scant cup (200ml) vegetable broth; 3/4 cup (150g) vegan Greek yogurt; 1 tablespoon finely chopped cilantro; Celtic sea salt, to taste

www.theblendergirl.com

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

View full recipe on www.theblendergirl.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.theblendergirl.com.

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Aluminum foil

Ingredients

1 1/2 tablespoons vegan butter
1 tablespoon extra-virgin olive oil
1 large red onion, halved and thinly sliced (1½ cups/170 g)
1 large butternut squash, peeled, seeded, and cut into 1 1/4-inch/3-cm chunks (2 3/4 lb/1 kg)
3 1/2 tablespoons raw pumpkin seeds
1 1/4 teaspoon nigella seeds
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground turmeric
4 cardamom pods, lightly crushed
1 large cinnamon stick
1 green chile, halved lengthwise
1 tablespoon super-fine sugar
1 scant cup (200ml) vegetable broth
3/4 cup (150g) vegan Greek yogurt
1 tablespoon finely chopped cilantro
Celtic sea salt, to taste