‘Very’ Ottolenghi Squash

Hi guys,

I hope those of you with children all enjoyed the half term break. We had a lovely time in Ibiza and with only a couple of dramas, but then again it was only one week!

Firstly, my husband let the car run down to nearly zero petrol in the tank! Luckily we just about made it to a station to re-fuel but neither of us had realised you needed a key to unlock the petrol cap. After searching high and low, my husband and I ranting at each other, and the kids crying because they thought we were stranded for the night, we found the key and the problem was solved. Unfortunately the cashier at the petrol station spoke only about six words of English, and with me speaking no Spanish it soon turned into a farcical situation of a game of charades! I’m actually laughing as I type this, but I wasn’t at the time!

Secondly my youngest, Immy, had a complete melt down towards the end of the holiday once she realised we wouldn’t be home in time for trick or treating! Sobbing, she told me she had been looking forward to it all year! I’m hoping this hasn’t emotionally scarred her forever and that she will forgive me soon….. I guess she’s a little bit young to appreciate Ibiza!

World Vegan Day was on Sunday, so with that in mind I thought I would share my take on chef Yotam Ottolenghi’s Chilli Pumpkin recipe with you. It will leave even the protein junkies wanting more. It is delicious served with a kale and quinoa salad, or simply when eaten on its own.

Have a great week!

Love Kate x


'Very' Ottolenghi Squash.

'Very Ottolenghi' Squash no 1

By admin Published: November 5, 2015

  • Yield: Serves 4

This is my favourite ever butternut squash recipe and my take on the brilliant chef Yotam Ottolenghi’s recipe. You will need two large baking trays lined with parchment paper. When you add the ginger paste to the cherry tomatoes, keep a close eye on what’s going on in the oven - it's very likely you may need to turn down the oven temperature and loosely cover the tomatoes with foil so they don't burn. You can prepare the yoghurt and paste a few hours in advance if you want to save time, so that all you have to do at dinner time is add them to the roasted tomatoes.



  1. Pre-heat the oven to 200˚C.
  2. Trim the squash and halve lengthways to remove the seeds.
  3. Keeping the peel on, cut the butternut squash width ways into slices (roughly 2½cm wide each).
  4. Season the slices and place them on a baking tray lined with parchment paper.
  5. Drizzle 2 tablespoons of coconut oil evenly over the slices of butternut squash, and turn them over to ensure that all pieces are coated with a little oil.
  6. Roast the squash for approximately 40-45 minutes.
  7. Reduce the oven temperature to 170˚C.
  8. Place the cherry tomatoes on a separate lined baking tray. Season to taste and drizzle with one tablespoon of coconut oil. Place them in the oven and roast for 25-30 minutes.
  9. Place the ginger, chilli, garlic, coconut sugar and seasoning in a medium bowl, and mix to form a paste. Remove the tomatoes from the oven, cover them in the paste and pop them back in the oven to cook for a further 25-30 minutes. Don’t worry if the tomatoes become almost unrecognisable as this is what you are after.
  10. To make the lime yoghurt, mix all the ingredients together in a small bowl, season to taste and set aside in the refrigerator.
  11. To serve, spread out the squash on a large serving plate, scattering the tomatoes in between. Drizzle over the lime yoghurt and sprinkle with toasted nuts and a scattering of freshly chopped coriander leaves.