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December 30, 2014 / Chris Blum

Roasted Butternut Squash with Eggplant Sauce and Seeds

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Another winner from Ottolenghi, The Cookbook. This one requires a bit more work, but it is so worth it! The flavors are amazingly complex.

Ingredients
1 butternut squash, peeled, seeded and sliced in 3/4 inch slices
Olive oil
2 TBSP pumpkin seeds
2 TBSP sunflower seeds
1 TBSP black sesame seeds
3 TBSP sliced almonds
1 bunch basil leaves
1 tsp nigella seeds
Pomegranate seeds
Salt and pepper
For the sauce:
1 large eggplant
2/3 c cup Greek yogurt at room
2 tbsp olive oil
2 tsp pomegranate molasses
3 TBSPlemon juice
2 TBSP chopped parsley
1 clove garlic, crushed

Set oven on high broil. Place eggplant on a foil lined baking pan and bake for about 1 hour turning several times. You want it charred. When cool enough to handle, slice in half and scoop out eggplant. Allow to drain in a colander for 10 minutes. Then finely chop.

Preheat the oven to 400 degrees. Place squash in a baking dish. Drizzle with olive oil, salt and pepper. Roast in oven for about 25-30 minutes. Then leave to cool.

Toast all the seeds in a nonstick pan for a few minutes, watch carefully.

In a medium bowl,mix the eggplant with the other ingredients of the sauce. Season to taste.

To serve, arrange the butternut cubes on the plates, drizzle with olive oil, toasted seeds, Pom seeds and basil leaves. Serve together with the sauce in a separate bowl.

Serves 4.

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