A moroccan recipe from Samin Nosrat.
Ingredients
- 2 large butternut squash peeled, halved lengthways, seeds discarded, about 900g each
- extra virgin olive oil
- salt
- For the chermoula
- ½ tsp cumin seeds
- 120 ml extra virgin olive oil
- 1 large bunch coriander leaves plus any tender stems, coarsely chopped
- 1 garlic clove
- 2 cm knob of ginger peeled and sliced
- ½ small jalapeno pepper stemmed
- 20 ml lime juice about 1 small lime
- 2 large pinches salt
Servings:
Instructions
- Set the oven to 220C/425F/gas mark 7. First, make the chermoula. Swirling constantly, toast the cumin in a dry pan over a medium heat until the first few seeds begin to pop and emit a savoury aroma – about 3 minutes.
- Remove from the heat. Grind finely right away with a pinch of salt in a pestle and mortar or spice grinder.
- Blitz the cumin with the rest of the chermoula ingredients. Taste and adjust the salt and acidity. Thin with water to your desired consistency. Cover and refrigerate until needed.
- Slice each half of the squash crosswise into 15mm-thick crescents and put in a large bowl. Toss with enough olive oil to coat – about 6 tbsp. Season and put in a single layer on a baking sheet.
- Bake until tender and caramelised – about 25-30 minutes, but check after 12. Rotate the sheets and switch their positions to ensure even browning.
- Serve warm or at room temperature on a platter, drizzled with chermoula.
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