1 medium butternut squash, deseeded, can be peeled 2-3 Tbs olive oil Salt, black pepper to season Pepitas, or pomegranate seeds, or sunflower seeds, or sliced almonds Basil leaves to garnish 1 medium to large eggplant 1/2 cup Greek yogurt (or labne) 2 ts olive oil 1 Tbs pomegranate molasses juice of 1 lemon 1/2 bunch of parsley, chopped 1 garlic clove, chopped Salt, black pepper to taste Servings: 4-6 Preparation time: 15-20 min Cooking time: 40 min Directions: - Preheat the oven to 400F. - Arrange the butternut squash wedges on a baking sheet, with the skin underneath, if they are not peeled. - Season with salt and pepper and brush with olive oil. - Roast for 30 minutes until tender and browned. - To serve, place the squash wedges on a platter, drizzle with some olive oil, and garnish with basil leaves and seeds. - For the dip, roast the whole eggplant for 15-20 minutes until tender. - Remove from the oven and cool slightly. - Cut the roasted eggplant in half and scoop out the flesh, discard the skin. - Drain the eggplant flesh for 10-15 minutes, using a small colander. - In a blender mix the eggplant flesh, yogurt, olive oil, pomegranate molasses, lemon juice, chopped parsley, chopped garlic, and salt and pepper until the mixture is smooth and creamy. - Place the dip into a bowl and pair with roasted squash wedges. Note: The butternut squash wedges and the eggplant can be roasted at the same time. Adapted from Ottolenghi
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