Updated: Jun 10, 2020
Ottolenghi's recipes are always delicious. Here's a simple one that I will be enjoying with matzah over Pesach. Recipe from 'Jerusalem'. Ingredients: Butternut (about 1kg), peeled and cut in cubes Olive oil Sprinkle of ground cinnamon 70g tahini paste 120g Greek yoghurt 2 small garlic cloves (crushed) Garnish: Chopped coriander, date syrup and black and white sesame seeds. Prepare the butternut by tossing in olive oil, salt and cinnamon. Cover with foil and bake in the oven at 200 degrees centigrade until soft. Once cooked, place butternut in a food processor with yoghurt and tahini and pulse. Transfer to a bowl and then garnish. For garnish, I used 'Everything but the Bagel' seeds from Trader Joe's, with a drizzle of date syrup. Delicious! Thank you Ottolenghi!