October One Ingredient Linky – Squash and Pumpkin and an Ottolenghi inspired Squash dish.

Here is a recipe for Roasted butternut squash inspired by Ottolenghi’s new book, Jerusalem. The dish abounds with the flavours of Za’atar, lime and tahini and a hint of dill pollen. It is served with griddled Halloumi and Polenta. It serves as an introduction to October’s One Ingredient challenge.

butternut roasted, ottolenghi

The One Ingredient Linky is run jointly with Laura at How to Cook Good Food. You can find more about the challenge here. This month, we have chosen the humble pumpkin and squash family. In recent years there has been much more interest in these vegetables. Their sweet flavours lend well to dessert dishes as well as savoury. Pumpkin pie, butternut squash risotto, Filling for ravioli and the most divine soups.

Winter squashes such as butternut tend to have a coarse harder skin than summer varieties. Cutting into them requires a sharp knife and a firm hand, but the delicate flavour of their flesh seems to survive seasoning with strong spices. Jamie Oliver adds cumin, chilli and other indian spices. Ottolenghi use cinnamon and za’atar

Recipe: Roasted butternut squast with red onion, griddled halloumi and polenta with a lime tahini dressing

This colourful recipe is fast and simple. The zing of lemon lifts the natural saltiness of Halloumi, and the scent of lime and dill pollen give an interesting dimension to the roasted butternut and onion. Adding Polenta makes this a balanced and substantial meal, good for a vegetarian main course. You can buy ready made firm polenta but it is simple to make from scratch and cheaper also.

Prep time: 10 minutes

Cooking time: 30 minutes

Level: Easy

Ingredients (serves 4)

1 large butternut squash

2 Red onions

2 tablespoons of olive oil

2 tablespoons of Tahini paste

Juice of 1 small lime

1 teaspoon of dill pollen (or you can use powdered star anise)

1 garlic clove

1 tablespoon Za’atar

Salt and pepper to season

8 slices of Halloumi

2 slices of firm polenta (you can make this from polenta powder using the instructions on the packet or buy it ready prepared)

1 tablespoon rapeseed oil

Method

Preheat oven to 240 Deg C

Cut the squash into wedges, removing and discarding the seeds.

Peel and chop the onions into thick wedges.

Place the vegetables into a roasting dish, season with salt and pepper and add the oil.

Bake skin side down for 30 to 40 minutes until the vegetables are soft (the onions may need to be removed sooner if they start to get too brown).

Roasted butternut squash

Whilst this is baking prepare the dressing.

Crush the garlic and mix into the tahini with the lime juice, a tablesooon of water and a pinch of salt.

In a Frying pan, griddle the halloumi slices and polenta

Once these have browned, place the polenta and halloumi onto a plate. Add the roasted squash and onion.

Scatter with Za’atar and some dill pollen.

Serve immediately.

As squash is seasonal I am also linking this to Ren Behan’s Simple and in Season linky that I am also hosting this month, find out more and link up here!

We would love you to join the one ingredient linky with any recipes using pumpkin and squash. You can find the link to add your recipe to the linkup at the bottom of this post.

Here are the basic guidelines for the One Ingredient Challenge.

  • The recipe does not have to be showy or complicated – just family friendly
  • It can be sweet or savoury (depending on the ingredient and your taste!)
  • You can use an old blog post if you wish but please let us know and please add the monthly one ingredient logo – we will create an appropriate logo for each month!
  • Feel free to enter the recipe to other challenges as well.
  • Please give credit if you use other people’s recipes and link to the source as appropriate.
  • Please include a link to www.franglaiskitchen.com and www.howtocookgoodfood.co.uk as the challenge hosts.
  • If you tweet your recipes and use the hashtag #oneingredient we will retweet all those that we see.
    We will do a roundup post at the beginning of November and link back to your posts.


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Tags:

Categories: Vegetarian

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36 Comments on “October One Ingredient Linky – Squash and Pumpkin and an Ottolenghi inspired Squash dish.”

  1. October 6, 2012 at 12:28 AM #

    This looks delicious! I love Ottolenghi. I’ve already planned a few pumpkin dishes so should fit in nicely with this month’s theme provided I get the time to make them! Ps love the new blog layout.

    • October 7, 2012 at 11:18 PM #

      Thanks Ros, I do hope you get a pumpkin dish in – I look forward to it!

  2. October 6, 2012 at 10:02 PM #

    All of Yotam’s recipes work, are so full of flavour and look so darn gorgeous. Great recipe choice

  3. October 7, 2012 at 8:29 PM #

    YES! You are posting in your new home, which, is very elegant! I am a BIG lover of pumpkin, so count me in! Karen

    • October 7, 2012 at 11:19 PM #

      thanks Karen, yes I am pleased, and this is before Jo works on it!

  4. October 10, 2012 at 2:40 PM #

    Fantastic recipe. I love butternut squash and will happily join in 🙂
    I posted a comment on your first blog post on your new blog but it doesn’t seem to have appeared there 😦 Have you checked your spam folder in your comments section in WP. Erroneously some of my comments end up there. Love the look and feel of the new blog!

    • October 11, 2012 at 1:25 PM #

      thanks Jacqueline, that is great! I did check just now and did not see it. Apologies. We are going to make this blog better and more smoothly run so hope that it stops eating comments x

  5. October 12, 2012 at 6:43 PM #

    Wow, loving this recipe! Not heard of dill pollen before, must have a look and learn more about it!

  6. October 12, 2012 at 7:43 PM #

    Thanks Nic, do search it out, it has a wonderful aroma. Aniseedy yes, but really distinct.

  7. October 12, 2012 at 11:34 PM #

    This looks like a fantastic dish! Can’t wait to try it.

  8. October 13, 2012 at 9:25 AM #

    i am so glad you told me you had moved blogs as i wondered where you had been as you hadnt blogged since sept on your old site!!
    i like the sound of dill blossom! i do like roasted squash mmmm x

  9. laura_howtocook
    October 15, 2012 at 7:53 PM #

    Of course this is a perfect choice and one which I absolutely love. Sorry not to have commented earlier, I need to follow your new blog by RSS. It is looking so good, you must be very happy:) I have a recipe in mind but have to say your dish sounds fantastic, something I would enjoy so much xx

  10. October 23, 2012 at 12:03 PM #

    Reallly pleased to have an excuse to cook with one of my favourite ingredients. I’m already looking forward to the round up!

  11. October 24, 2012 at 9:02 PM #

    My favourite thing! I’ve just linked up. And loving the new blog, you’ve done a really good job.

  12. October 25, 2012 at 9:50 AM #

    Your squash halloumi and polenta dish looks so delicious and just the sort of food I like. As well as being really tasty, it looks so colourful. Not that I had any idea there was such a thing as dill pollen!

    • November 4, 2012 at 1:40 PM #

      Oh yes dill pollen is lovely. I like it perhaps even more than fennel pollen. Dill seeds ground could be a substitute

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