Yotam Ottolenghi’s recipes for butternut squash

The sundown colors of autumn are markers of change, and that makes me very pleased. There’s something dynamic and invigorating in regards to the transitional nature of the season – the concept you could be in two totally different locations on the similar time, trying again fondly on the one and ahead in anticipation to the opposite. I like this transformation in color palette to occur on the plate, too, and incorporate all issues orange into my meals. Candy-fleshed butternut is a perennial favorite. This pear-shaped squash is delicate sufficient to straddle the road between candy and savoury in essentially the most swish method, mirroring the change within the air.

Butternut squash with orange oil and burnt honey (pictured above)

I really like the autumnal mixture of squash, orange and laborious herbs, and this tackle the theme is very recent. Blitzing orange zest into olive oil is a fast approach to infuse it with out having to warmth it up or wait very lengthy. The oil can also be beautiful on salads, roast veg or fruit and yoghurt, so make double if you’d like and hold in a sealed jar.

Prep 15 min
Infuse 20-60 min
Prepare dinner 40 min
Serves Four as a starter or facet

1 butternut squash, peeled, lower in half lengthways, deseeded and lower into 1cm-thick half-moons (900g web weight)
2 tbsp olive oil
¼ tsp floor nutmeg
Salt and black pepper
1½ tbsp runny honey
1½ tsp cider vinegar
40g pecorino, lower into ¼cm-thick shards
1½ tbsp oregano leaves, picked with some stem hooked up
20g pumpkin seeds, toasted

For the orange-infused oil
2 oranges
45ml olive oil

Warmth the oven to its highest setting, or 240C fan. For the oil, finely shave strips of zest off the oranges, avoiding any pith, till you might have 15g, then roughly chop. Put this within the small bowl of a meals processor, add the oil and blitz for a minute, till the peel is finely chopped. Pour right into a bowl, go away to infuse for 20 minutes to an hour, then pressure by means of a fantastic sieve and discard the solids.

Peel and section the oranges over a sieve positioned over a bowl, to catch the juice, then put aside the segments and a tablespoon of juice for the dressing.

Put the squash, oil, nutmeg, half a teaspoon of salt and a superb grind of pepper in a big bowl, and toss to coat. Divide between two oven trays lined with baking paper – make certain the squash doesn’t overlap – then bake for 20-25 minutes, turning as soon as midway, till cooked by means of and properly browned. Go away to chill to room temperature.

In the meantime, put the honey in a small frying pan on a medium-high warmth. Convey to a boil, go away to bubble for 2 to 3 minutes, stirring sometimes, till it turns a deep brown caramel, then take off the warmth and stir within the orange segments, the reserved tablespoon of juice and the vinegar, and put aside to chill a little bit.

Organize the squash and pecorino on a platter, overlapping the squash barely, pour over the burnt honey dressing, and scatter over the oregano and pumpkin seeds. Drizzle over the infused oil, and serve.

Butternut squash, feta and sage filo pie

Yotam Ottolenghi’s butternut squash, feta and sage filo pie.

There’s a little bit of ready concerned on this very festive pie, what with the sluggish caramelisation of the onions and the baking itself. If you wish to get forward, put together the filling a day forward, leaving you with a fast meeting job and bake whenever you need to serve the pie. Serve heat or at room temperature with a facet salad.

Prep 20 min
Prepare dinner 2 hr 5 min
Serves 6

10 sheets filo pastry (ie, a 250g packet)
90g unsalted butter, melted, plus additional for greasing
30g caster sugar
1 tbsp icing sugar, to mud

For the filling
60ml olive oil
2 onions, peeled, halved and lower into ½cm-thick slices
Salt and black pepper
5g sage leaves, finely chopped
10g parsley, roughly chopped
150g feta, roughly crumbled
2 tsp lemon zest
½ butternut squash, peeled, lower in half, deseeded after which lower into 1½cm-thick half-moons (650g web weight)
1 tsp floor cinnamon

Warmth the oven to 220C (200C fan)/425F/fuel 7, and grease and line the bottom and sides of a 23cm springform cake tin.

Put two tablespoons of oil in a big saute pan on a medium-high warmth. As soon as sizzling, flip down the warmth to medium, add the onions and a quarter-teaspoon of salt, and prepare dinner, stirring sometimes, till softened and properly caramelised – about 40 minutes; don’t be tempted to stint on the time, as a result of it’s essential to get the onions to the fitting level. Off the warmth, stir within the herbs, feta, lemon zest, an eighth of a teaspoon of salt and a superb grind of pepper.

In the meantime, line a big oven tray with baking paper, put the butternut squash, cinnamon, remaining two tablespoons of oil, half a teaspoon of salt and a superb grind of pepper on high, then toss along with your arms to coat. Bake for 30 minutes, flipping the squash as soon as midway, or till cooked by means of and flippantly colored.

Flip down the oven to 190C (170C fan)/335F/fuel 5. Put the filo sheets below a barely damp, clear material. Take out one sheet, brush it throughout with melted butter and sprinkle with half a teaspoon of caster sugar. Switch to the ready cake tin, urgent it into the bottom and letting any extra grasp over the edges. Repeat with 4 extra sheets of filo, rotating each barely, so the surplus pastry hangs out at a special angle every time.

Lay the squash within the base of the pie, overlapping them barely, then high with the onions, pushing them all the way down to compress the filling combination.

Take one other sheet of filo, brush with melted butter and sprinkle with half a teaspoon of caster sugar. Roughly scrunch it up like a tissue, then prepare on high of the uncovered filling. Repeat with the remaining 4 sheets of filo, to cowl the filling utterly, then fold in all of the overhang, scrunching it up as you accomplish that.

Elevate the tin on to an oven tray, then bake for 50 minutes. Take away from the oven, use a tea towel to launch the tin, then carry off the outer ring and baking paper (leaving the pie on the bottom), and return to the oven for 20 minutes extra, or till browned and caramelised throughout. Take away from the oven, go away to chill for about 15 minutes, then switch the pie to a plate or board, and dirt throughout with the icing sugar simply earlier than serving.

5-spice butternut squash fritters

Yotam Ottolenghi’s five-spice butternut squash fritters

Yotam Ottolenghi’s five-spice butternut squash fritters.

When you’re searching for a pudding that’s each gluten-free and vegan, these fritters do the job marvellously. The squash could be swapped for slices of apple or pear, in case you favor, and serve with ice-cream as an alternative of the yoghurt if you’d like one thing a little bit extra indulgent.

Prep 15 min
Prepare dinner 30 min
Serves Four, generously

For the fritters
85g cornflour
40g buckwheat flour
⅛ tsp salt
140ml glowing water
About 700ml sunflower oil, for deep-frying
½ butternut squash (500g), peeled, deseeded and lower into ¼cm-thick half-moons

For the five-spice sugar
50g caster sugar
20g desiccated coconut, well-toasted
1 tsp Chinese language five-spice, plus ¼ tsp additional to serve
2 tsp orange zest, plus 1 tsp additional to serve

To serve
1 tsp orange zest
200g coconut yoghurt
¼ tsp Chinese language five-spice
2 tbsp maple syrup

Combine the components for the five-spice sugar in a small bowl and put aside.

For the fritters, whisk each the flours and the salt, then progressively whisk within the glowing water to make a skinny batter. Fill a medium saute pan with sufficient oil for deep-frying (ie, to return Four-5cm up the edges), and put it on a medium-high warmth. As soon as the oil is sizzling (180C on a probe, if in case you have one), you’re good to go.

Dip a bit of squash within the batter, shake off any extra and fry till flippantly colored and cooked by means of – round three minutes. Repeat with the remaining squash, frying eight to 10 items at a time, so in 4 or 5 batches in whole. As soon as cooked, switch the fritters to a tray lined with kitchen paper and dirt liberally with the spiced sugar (you’ll possible have extra sugar than you want, so save any additional for one more use comparable to your morning pancakes or porridge).

Stir the orange zest into the yoghurt in a shallow serving bowl, then combine the five-spice into the maple syrup and drizzle this over the yoghurt. Pile up the fritters on to a big plate, sprinkle with the additional five-spice and orange zest, and serve heat with the flavoured yoghurt alongside for dipping.