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Butternut squash feta salad Ottolenghi

Roast butternut squash and red onion with - Ottolengh

  1. utes until the vegetables have taken on some colour and are cooked.
  2. Roast butternut squash with sweetcorn salsa, feta and pumpkin seeds You'll get more of a bite on the charred corn if you use kernels shaved off a fresh cob, but you can also make this by charring..
  3. This recipe is from Ottolenghi's Simple cookbook and pairs roasted butternut squash with a lime-y sweet corn salsa, toasted pepitas, and crumbled feta cheese (though in retrospect, crumbled queso fresco would be a little bit more on topic)
  4. utes, 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
  5. utes until the filling is golden and set
  6. scant 1/2 cup feta cheese, crumbled 1-2 sprigs basil, leaves finely chopped salt and pepper. Preheat the oven to 375 degrees F. Toss the pieces of squash with 1 tbsp of the oil, salt and pepper. Spread out onto a baking sheet. Place the whole chili on the tray as well. Roast until the edges start to brown a bit and the squash is soft, about 30.

One butternut squash, 1kg, peeled & diced into 1 cm chunks. 2 tbsp olive oil. 1-2 red onions, sliced into wedges. 1 tsp dried sage. 1 large bag of salad, mixed leaves (e.g. watercress, rocket, spinach) 200g feta cheese, cubed. 2 tbsp toasted pine nuts (optional) Olive oil & balsamic vinegar for dressing. Salt & pepper to taste. Method Yotam Ottolenghi is a writer and the chef-owner of the Ottolenghi restaurants, Nopi and Rovi, in London. He writes a weekly column for The Guardian's Feast Magazine and a monthly column for The New York Times Food section. Mr. Ottolenghi has written multiple cookbooks, including Plenty; Jerusalem, written with Sami Tamimi; Sweet, written with Helen Goh; and Simple.

Drizzle with the oil, season with salt and freshly ground black pepper, and toss to combine. Roast for 25-30 minutes or until pale golden and just tender. Transfer to a mixing bowl with a slotted. The earthy flavour of beetroot, the sweetness of butternut squash and the saltiness of feta make a delicious combination in this Beetroot, Squash and Feta Salad. I remember when salad often just meant lettuce, tomato and cucumber. Luckily those days are long gone. Today even a basic green salad will usually include a variety of different leaves

Combine squash, caramelized onions, toasted pine nuts, feta cheese, mint, salt, and pepper in a mixing bowl. Toss salad to combine all ingredients, then transfer to a serving bowl or platter. Drizzle with olive oil and balsamic vinegar to serve, if desired Place in a large bowl with the cinnamon, 2 tablespoons of the olive oil, ¾ teaspoon of salt and a good grind of pepper. Mix well so that the squash is evenly coated. Place the squash on two baking trays, skin side down, and roast for 35 - 40 minutes, until soft and starting to colour on top. Remove from the oven and set aside to cool

1 large butternut squash—unpeeled, halved lengthwise, seeded and cut into ½-inch-thick half-moons or wedges 2 red onions, cut into 1¼-inch-wide wedges 3 tablespoons extra-virgin olive oil, divided, plus extra to serve ½ cup sage leave Roasted Butternut Squash with corn, lime, feta and toasted pumpkin seeds (adapted from Ottolenghi Simple) 1 butternut squash, washed, unpeeled, ends removed, halved lengthwise, seeded and cut into wedges olive oil 2 small ears corn, roasted or grilled and removed the cob 1/2 t. ground sumac 1 large red chile, seeded and finely chopped (optional 2. Mix the butternut squash with 2 tbsp. of oil, 1/2 tsp of salt, and plenty of pepper. Spread out on a large parchment-lined baking sheet, skin down and spaced well apart. Roast for 25 minutes, until the squash is cooked through and golden brown. Remove from the oven and set aside to cool. 3 Put the orange juice and maple syrup into a small saucepan on medium-high heat and cook for about 10 minutes, or until the liquid reduces to the consistency of a thickened, sticky maple syrup. 5. Put the mascarpone into a bowl with the chopped garlic and shallot, orange zest and remaining 1 tablespoon chopped sage

Butternut squash with sweetcorn salsa, feta and pumpkin seeds from Ottolenghi Simple: A Cookbook (page 122) by Yotam Ottolenghi Are you sure you want to delete this recipe from your Bookshelf? Doing so will remove all the Bookmarks you have created for this recipe Use a generous knob of the butter to grease a shallow ovenproof dish (I use a 35cm/14in gratin dish). Arrange the squash in it, scattering the crumbled feta over the squash as you go. Dot with the remaining butter, then season with salt and plenty of pepper. Mix the Parmesan with the breadcrumbs and scatter evenly over the squash Put the bulgur wheat in a saucepan, cover with boiling water, then cook for 15 mins, drain and cool. Put half the lime juice in a small bowl and add the onion. Leave to sit for 5 mins, then add to the bulgur wheat along with the feta, cooled squash, coriander and spinach. STEP Preheat oven to 425º F. On a large rimmed baking sheet add the butternut squash cubes, 3 tablespoons olive oil, 1 tablespoon salt, 2 teaspoons black pepper and 1 tablespoon chili powder. Toss to coat the squash. Bake for 30-40 minutes

Cook the lentils in lightly salted water till tender, drain and place in a mixing bowl. Add the roasted butternut and onion wedges. Wash the salad leaves or spinach of kulhafiila faiy and add to the bowl, along with the pomegranate seeds. Then crumble the feta, if using, in Preheat the oven to 425 degrees (Ottolenghi says 180 C or Gas Mark 4 but that's if you're British; that would work out to 350 F, but I prefer a higher temp for squash). Place the onion in a large frying pan with 2 tablespoons of the oil and a pinch of salt

Preheat oven to 400F. Spread squash out in a medium roasting pan. Pour over the olive oil and sprinkle on the cinnamon and 1/2 tsp. salt. Mix together well, cover the pan with aluminum foil, and roast in the oven for 70 minutes, stirring once halfway through. Remove from the oven and let cool Get the Recipe. 3. Cauliflower, Pomegranate and Pistachio Salad. This hearty and simple winter salad uses a mix of raw and roasted cauliflower to add some much-welcomed texture and flavor. Get the Recipe. 4. Braised Chickpeas with Carrots, Dates and Feta. Bookmark this one-pot wonder for those lazy, cozy winter nights Recipes: Roasted Butternut Squash, sweetcorn, feta and pumpkin seed salad. 1 large butternut squash, cut in half lengthways, seeds scooped out, skin on and cut into 3cm x 8cm wedges. Heat the oven to 220C/425F/gas mark 7. Mix the squash with two tablespoons of oil, half a teaspoon of salt and plenty of pepper 659 · 40 minutes · Yotam Ottolenghis Roasted Butternut Squash with Lentils and Gorgonzola #butternutsquash, #squash, #lentils, #sides, #dinner, #mediterraneandiet, #salad Recipe by Sweet Basil Food 1.1

1 large butternut squash, halved, seeds scooped out and discarded or saved for toasting, then cut widthways into 2-3 mm or 1/8 inch slices - use a mandoline, if you have one (850g net weight) For the coconut toppings: 30g coconut flakes 1 tbsp maple syru I have to include a link here to Ottolenghi's Roasted Butternut Squash & Red Onion with Tahini and Za'atar from his book Jerusalem. I love this as a vegetarian side dish and often add feta to make a light meal out of it. Serves 2 . Ingredients: ½ butternut squash, peeled , de-seeded and cut into 2cm chunks; 2 tbsp olive oil; 1 tsp harissa. Roasted Butternut Squash and Red Onions Pastry Nests With Poached Pears and Feta and Saffron Cream Yotam Ottolenghi. 1 hour, plus infusing time. Celebration Cake Sam Sifton, Yotam Ottolenghi. 24 hours, including freezing. Baked Rice Sam Sifton, Yotam Ottolenghi. 1 hour 15 minutes. Easy. Yotam Ottolenghi's Pasta and Zucchini Salad. Toss squash in the oil and spices until evenly coated. Place the pan in the oven and roast the butternut squash for 18-20 minutes. The squash should easily pierce with a fork when finished. Remove the pan from the oven, set aside, and allow to cool Instructions. Preheat oven to 375 degrees with the rack positioned in the center. Slice the squash into 1 1/2-inch chunks and place on a rimmed baking sheet lined with parchment paper. Toss the squash with 1 tablespoon of the olive oil, the harissa and 1 teaspoon salt

Preheat oven to 425°F. Spread butternut squash on a rimmed baking sheet. Toss with 2 Tbsp. of the oil, 1/2 tsp. salt, cumin, and black pepper. Bake for 15 minutes. Remove squash from oven. Add poblano pepper to baking sheet, along with a touch more oil or cooking spray. Toss to combine with squash For the Salad: Preheat the oven to 180C (356F) fan. Line an onven tray and toss the butternut squash in the olive oil and top with salt and pepper. Place in the oven for 40 minutes. On a large plate add the watercress and top with the butternut squash. Arrange the slices on top and in between the watercress leaves. Sliced the nectarine and pear 1 cup feta, crumbled. salt and pepper to taste. directions. Mix everything, place in a baking dish and bake in a preheated 400F/200C oven until the butternut squash is tender, the top is lightly golden brown and the sides are bubbling, about 30-40 minutes. Option: Replace the parmesan cheese with gruyere, kefalotyri, kefalograviera or graviera Spiced Butternut and Feta Salad is a healthy side dish at a winter braai Ditch the lettuce and tomato in favour of this heartier recipe for roasted butternut, feta and baby spinach salad

Instructions. Preheat oven to 400F. Toss butternut squash with olive oil, 2 hefty pinches of salt and a few cranks of fresh pepper. Place the squash in a baking dish and put the block of feta in the middle. Drizzle the feta with a little bit of olive oil and add a fresh cracks of fresh pepper. Bake for 30 minutes Emma wants you to know you can eat butternut squash raw. And you should! When left in its natural state—not roasted, not sautéed, not boiled—it tastes like t.. Preheat the oven to 200°C/gas mark 6. Peel the squash, remove the seeds and cut into 1cm dice. Toss in a bowl with the oil and honey and season with salt and pepper. Tumble onto a baking tray in a single layer and roast for 20 minutes, tossing halfway through. Cut the pomegranate across the middle. Hold each pomegranate half over a bowl and.

Play things by ear: Yotam Ottolenghi's sweetcorn recipes

  1. e and you will find them in many guises on my table, be it in a salad, a hearty stew or even on a pizza.Throwing in another firm favourite, legumes, whilst I am at it
  2. utes. Remove, let cool and slice in half. Scoop out the seeds and slice the squash top to bottom into 12 long wedges. Put wedges onto a cookie sheet. Drizzle 2 T olive oil over squash and rub the olive oil into the squash.
  3. utes or until soft and caramelised

This salad is full of good nutrition: fibrous carbohydrates, good fats from the olive oil and light tahini and a good amount of protein.I regularly cook with butternut squash now, it is nutritious, delicious and so versatile, and the seeds can be roasted for a yummy snack or as a crunchy addition to salads, which I also did yesterday Instructions. Preheat the oven to 425ºF/220ºC. Place the butter and oil in a large sauté pan over medium heat. Add the onion and fry for about 8 minutes, until soft. Add the squash, increase the heat to medium-high, and cook for a further 10 minutes, stirring occasionally, until it starts to color Butternut Squash. Preheat the oven to 400 degrees F. Add butternut squash to a foil lined baking sheet (for easy cleanup). Add olive oil, maple syrup, salt, pepper, cayenne and toss until evenly coated. Roast for 15-20 minutes, turning once, until tender

roasted butternut squash with sweet corn salsa, feta, and

  1. Savory Butternut Squash, Apple, Thyme, and Goat Cheese Galette KitchenAid. goat cheese, fresh thyme leaves, unsalted butter, medium-fine yellow cornmeal and 14 more
  2. utes, or just until the edges have begun to char slightly
  3. um foil, drizzle with 1.
  4. utes · Yotam Ottolenghis Roasted Butternut Squash with Lentils and Gorgonzola #butternutsquash, #squash, #lentils, #sides, #dinner, #mediterraneandiet, #salad Recipe by Sweet Basil Food 92
  5. • Heat the oven to to 220C/425F/gas mark 7. Put the squash and onions in a large bowl, add three tablespoons of oil, a teaspoon of salt and some black pepper, and toss well
  6. utes. Remove from heat, stir the quinoa with the spoon. Cover the pan with lid, and let the quinoa rest in the pan for about 10

Butternut squash with ginger tomatoes and lime yoghur

Stir and cook for 1 minute, or until the garlic is cooked but not burned. Remove from the heat and drizzle the chili oil over the cooked pasta. Add the lemon juice, ½ teaspoon salt and freshly ground black pepper and toss. Add the butternut squash, feta, hazelnuts, mint, and the remaining 1 tablespoon olive oil, and toss again 1. Couscous, Cherry Tomato & Herb Salad. As the couscous steeps in hot water, burst the cherry tomatoes in olive oil and pan-roast the spices. Mix the cooked couscous together with raisins.

Toss the cubed butternut squash in a large bowl with 2 tablespoons olive oil and generously sprinkle with salt. Add cubed squash on the greased baking sheet. Roast for about 30 minutes, until soft. Flip the squash cubes over midway through baking. Let the squash cool slightly before adding to the salad Oct 2, 2019 - In our humble opinion, this combination of squash, earthy lentils and tangy-creamy cheese is downright irresistible Oh, butternut squash, we adore you. Your sweet, nutty flavor. Your hearty, soft texture. Not to mention the bounty of nutrients you possess. We're talking nearly 300 percent of our daily vitamin A. Oct 18, 2018 - In our humble opinion, this combination of squash, earthy lentils and tangy-creamy cheese is downright irresistible 1 large butternut squash, peeled & cut into chunks. olive oil. 1/2 teaspoon ground cinnamon. flaky sea salt. 2 tablespoons tahini. 1/2 cup Greek-style natural yoghurt. 2x cloves garlic, crushed. black sesame seeds. white sesame seeds. date syrup. Preheat the oven to 200 degrees C (390 degrees F). Spread the butternut out in a single layer in a.

Melt the butter in a wide, heavy-based, lidded pan over a low heat. When the butter is foaming, add the sage and fry one minute. Add the butternut squash pieces and chilli flakes. Cover the pan. In a large bowl, mix together cooked and cooled farro, roasted squash, baby kale, feta, cranberries and bacon (leave bacon out if not serving immediately - unless you like soggy bacon). In a small jar or bowl, mix together dressing ingredients: apple cider, apple cider vinegar, mustard, cinnamon, olive oil, maple syrup. Stir or shake to combine

Butternut and feta tartlets - Autumn flavours in the

  1. utes more. Add the water and stock and bring to a boil, then lower to simmer. Simmer for 30
  2. um foil (optional) and arrange squash in a single layer
  3. -roasted butternut squash This vibrant Persian side salad is studded with dried fruit, nuts and seeds and finished with crumbled feta - ideal to take along to a Christmas buffe

Roasted Butternut and Corn Salad with Pepitas & Fet

  1. utes, or until the butternut squash is.
  2. Directions. Position a baking rack in the middle of the oven and preheat to 475 degrees. In a large bowl, combine the squash and onion and 3 tablespoons of the olive oil, 1 teaspoon of the salt, a.
  3. Crispy gluten-free chickpea and butternut squash falafels on a bed of quinoa and arugula with an assortment of flavor-packed salad toppings: Quick-pickled beets, crispy fried shallots, crumbled feta, roasted peanuts, and a drizzle of tahini dressing

Warm Roast Butternut Squash, Red Onion & Feta Salad

Yotam Ottolenghi's Recipes My Recipes - NYT Cookin

Mary Berry's easy Easter: Spicy roast squash & feta salad

Beetroot, Squash and Feta Salad Recipes Made Eas

Butternut squash plays a starring role in this light and flavorful lasagna recipe. It is roasted along with some sage, and then mashed and layered with bechamel sauce, lasagna noodles, and a ricotta-cheese-egg mixture. Once topped with grated Pecorino it is baked until golden and bubbling. 11 of 22 Method. Preheat the oven to 200C/400F/Gas 6 and line a baking tray with baking parchment. For the butternut squash, rub each wedge of butternut squash with oil and season generously with sea salt.

Butternut Squash Salad with Feta Cheese and Caramelized

Ingredients. 2 cups of butternut squash, peeled, deseeded and cut into small cubes. 1/3 cup of uncooked quinoa. 100g feta cheese crumbled. 2 large handfuls of salad leaves. 2 scallions, trimmed and sliced thinly. Seeds of a quarter of a pomegranate. 2 clementines, peeled and broken into segments. 1/3 cup pecan nuts america's test kitchen asian baked basil bell peppers biscuits broccoli butternut squash cauliflower chili chocolate cookies eggplant feta flax seed green onions gruyere Indian israeli couscous lasagna lima beans muffin mushroom noodles npr ottolenghi pasta peas phyllo pine nuts pot pie red onion red peppers sesame oil smoked smoked paprika.

Roasted Squash with Yoghurt Easy Ottolenghi Vegetable Recip

Pin It Now! My friend Yuri gave me a copy of Ottolenghi The Cookbook a while ago, as he already owned a copy and was given a second one for Christmas. Lucky me. (Yuri, I haven't forgotten that I owe you a Roast Pork Belly dinner.) I was really excited about the book when I found that it contained the recipe for Cucumber and Poppy Seed Salad, which I had had at a cafe in the Lake District last. Preheat the oven to 475°F / 240°C. Put the squash and onion in a large mixing bowl, add 3 tablespoons of the oil, 1 teaspoon salt, and some black pepper and toss well. Spread on a baking sheet with the skin facing down and roast in the oven for 30 to 40 minutes, until the vegetables have taken on some color and are cooked through

Yotam Ottolenghi's Roasted Butternut Squash with Lentils

How to make Roast Squash and Feta Couscous. Heat the oven to 200C. Chop the butternut squash and red onions into bite sized pieces. Tip the chopped butternut squash and red onion into a roasting tin. Tip the olive oil over the chopped butternut squash and red onion and tuck two unpeeled cloves of garlic in amongst the vegetables 3 tbs extra virgin olive oil. Salt & pepper. Optional: a handful of gorgonzola cheese. -preheat the oven to 180C and bake in a parchment paper lined tray the squash and onions, drizzled with 1tbs of olive oil and salt/ pepper. Bake for 25-30 mins until golden and let cool for 10 mins. - While the squash is baking, boil the lentils in a pot. Put the squash in a medium bowl, add about 2 tablespoons of the olive oil, 3/4 teaspoon salt, and some black pepper. Toss well. Spread squash on one of the baking sheets. In the now-empty bowl, toss the onion with a tablespoon of the oil, a generous pinch of salt, and a little black pepper. Spread the onions on the other baking sheet

Roasted Butternut Squash with Corn, Lime, Feta and Pumpkin

Unroll the pastry on top and score a 1cm border all around the edge. Prick all over the middle with a fork and bake for 15 minutes underneath the squash. 4 4. Mash together the feta and ricotta with some pepper. Once the pastry and squash are done press the pastry middle of the tart back down with a spatula or fish slice Prepare the Salad: Preheat the oven to 415 degrees F. Spread the butternut squash over a baking sheet and drizzle with 1 to 2 tablespoons of olive oil. Use your hands to coat the squash in oil. Sprinkle with sea salt and a dash of cinnamon if desired. Roast butternut squash for 30 to 40 minutes, stirring half-way through, or until squash is. roasted butternut squash quinoa salad Nutrition: 262 calories, 13.8 g fat (3.4 g saturated), 170 mg sodium, 28.7 g carbs, 4 g fiber, 2.5 g sugar, 7.3 g protein Not only is quinoa the only grain that contains all nine essential amino acids-making it a complete protein-but it's also particularly rich in minerals like manganese, phosphorus. 1 tbsp lime juice. 1 green chilli, thinly sliced. 10g (½oz) picked coriander leaves. Preheat the oven to 220°C/ 425°F/gas mark 7. Trim off the limes' tops and tails using a small, sharp knife. One: Chop the butternut squash into 2cm cubes. Two: Put the cubed squash into a bowl and mix with the oil, herbs, spices and salt and pepper. Three: Put on a baking tray and spread out. Four: Roast in a preheated oven at 180°C/350°F/Gas 4 for 30 minutes. Five: Put the salad leaves in a bowl and dress with the lemon juice

Butternut Squash with Corn Salsa, Feta, and Pumpkin Seed

It was a warm and beautiful fall day today and after getting a few errands done, I was in the mood to cook a nice comforting meal. I decided to roast a whole chicken and make this roasted butternut squash, kale, and quinoa salad topped with feta, dried cranberries, and thinly sliced almonds To roast the vegetables: Pre-heat the oven to 475 Degrees F. Place butternut squash and red onion wedges in a large bowl. Drizzle it with olive oil. Sprinkle it with 1-teaspoon salt and 1/4 teaspoon freshly ground black pepper. Toss well, making sure that all vegetables are coated with olive oil and seasoning

Butternut squash and feta falafel with smoked chilli crème#cranberries #butternut #courge #farcie #quinoa #feta #auYotam Ottolenghi’s squash recipes | Squash recipesTahini Roasted Butternut Squash - Simply Whisked

Pour the whole wheat couscous into a large bowl. Whisk together the dressing and drizzle over couscous. Stir in the roasted butternut squash and asparagus. Top with pomegranate seeds and feta cheese. Step 5 Optional: Poach (or fry) an egg and top the salad with a poached egg (or two) I cut the squash into fairly small pieces, chopped 4 medium-sized tomatoes into quarters and roughly chopped 1 medium red onion. I put the vegetables in an oven-proof dish, scattered over about a teaspoon of dried thyme and seasoned well with salt and pepper. Then I drizzled over a good amount of extra virgin olive oil Preheat oven to 400 degrees F. Peel and cube your squash (or snag it pre-cut from the store) and toss with 1-2 tsp oil. Season with salt and pepper (I add about 1/8 tsp of each) and place in a single layer on a greased or lined baking sheet. Set timer for 15 minutes. Next wash and dry your chopped kale STEP 3: Cut the butternut squash in half lengthwise. Using a spoon, scoop out the seeds. STEP 4: Place one half of the squash, cut-side down, on the chopping board and cut into 3/4-inch (2cm) slices, then cut the slices into cubes. The butternut squash is ready to be roasted! Roast the butternut squash Balsamic roasted butternut squash, deeply toasted walnuts, and nutty farro come together in this salad inspired by the countless farro salads I enjoyed while on the Umbrian chapter of my recent Italian adventure.The Italians were using farro alongside cherry tomatoes and basil (with the occasional introduction of cheese or local olives), but the seasons changed while I was away, and after a.