Pile up the fritters on to a large plate, sprinkle with the extra five-spice and orange zest, and serve warm with the flavoured yoghurt alongside for dipping. The range is vast, from all the Asian and African varieties of squash (cucumbers, gherkins, melons, watermelons and gourds) to the North and South American varieties, which are in turn divided into winter and summer squash. There are plenty of varieties of fruit squished under the term squash, and pumpkins are just one of them. Repeat with four more sheets of filo, rotating each one slightly, so the excess pastry hangs out at a different angle each time. Bring to a boil, leave to bubble for two to three minutes, stirring occasionally, until it turns a deep brown caramel, then take off the heat and stir in the orange segments, the reserved tablespoon of juice and the vinegar, and set aside to cool a little. 1 large baking potato (450g) ½ small butternut squash, peeled, trimmed and cut into 2-3cm pieces (340g)1½ tbsp olive oilSalt and black pepper160g plain flour, plus extra for dusting1½ tsp caraway seeds, toasted and lightly crushed20g peeled black garlic, roughly chopped1½ tbsp picked thyme leavesFinely grated zest of 1 lemon, plus 1½ tsp lemon juice, to serve30g unsalted butter20g pumpkin seeds, toasted. I often use pumpkin and squash interchangeably in my cooking, but there are noticeable differences in texture and sweetness that affect the way they need to be handled. Remove from the oven, use a tea towel to release the tin, then lift off the outer ring and baking paper (leaving the pie on the base), and return to the oven for 20 minutes more, or until browned and caramelised all over. Add two tablespoons of oil, a quarter-teaspoon of salt and some pepper to the bowl, mix to coat, then spread out the squash on an oven tray lined with baking paper. Put the filo sheets under a slightly damp, clean cloth. To serve, divide three-quarters of the squash between individual bowls and spoon over the chickpea sauce. Prep 15 minCook 30 minServes 4, generously, For the fritters85g cornflour40g buckwheat flour ⅛ tsp salt140ml sparkling waterAbout 700ml sunflower oil, for deep-frying½ butternut squash (500g), peeled, deseeded and cut into ¼cm-thick half-moons, For the five-spice sugar50g caster sugar20g desiccated coconut, well-toasted1 tsp Chinese five-spice, plus ¼ tsp extra to serve2 tsp orange zest, plus 1 tsp extra to serve, To serve1 tsp orange zest200g coconut yoghurt ¼ tsp Chinese five-spice2 tbsp maple syrup. in total), cut into 3/4 by 2 1/2-inch wedges. Heat the butter in a large saute pan on a medium flame, and cook for two to three minutes, until it starts to burn and smell nutty. Doing so will remove all the Bookmarks you have created for this recipe. Winter squash have firm, sweet flesh, and feature in their number the parchment-coloured butternut, the deeper orange coquina and the small, round queen squash, which looks rather like a pumpkin. I’m not being pedantic in listing the cooked weight for the potato and butternut for this recipe: it’s important to get the proportions right, so the gnocchi are light enough but still hold their shape. Drizzle over the infused oil, and serve. Transfer to the prepared cake tin, pressing it into the base and letting any excess hang over the sides. Take off the heat, stir in the lemon juice and serve at once. Turn down the heat to medium, cover and leave to simmer for 10 minutes, until almost cooked through. Even peeled they still have a relative firmness that prevents the flesh from collapsing altogether when cooked. Peel and segment the oranges over a sieve placed over a bowl, to catch the juice, then set aside the segments and a tablespoon of juice for the dressing. Roasted Squash with Yoghurt | Easy Ottolenghi Vegetable Recipe I love the autumnal combination of squash, orange and hard herbs, and this take on the theme is especially fresh. Toss the squash with a teaspoon and a half of oil, a quarter-teaspoon of salt and plenty of pepper. 1 medium butternut squash, trimmed, unpeeled, halved lengthways, seeds … Put this in the small bowl of a food processor, add the oil and blitz for a minute, until the peel is finely chopped. This is a little meal in itself that packs a bit of a punch and a lot of comfort. We have orange leaves on the trees (and ground), fires both inside and out, and fruit bowls filled with seasonal clementines and persimmons, not to mention all the pumpkins. There’s a bit of waiting involved in this very festive pie, what with the slow caramelisation of the onions and the baking itself. Roughly scrunch it up like a tissue, then arrange on top of the exposed filling. I like this change in colour palette to happen on the plate, too, and incorporate all things orange into my meals. If you want to get ahead, prepare the filling a day ahead, leaving you with a quick assembly job and bake when you want to serve the pie. Take out one sheet, brush it all over with melted butter and sprinkle with half a teaspoon of caster sugar. Repeat with the remaining gnocchi, then leave to cool for 10 minutes. 10 sheets filo pastry (ie, a 250g packet)90g unsalted butter, melted, plus extra for greasing30g caster sugar1 tbsp icing sugar, to dust, For the filling60ml olive oil2 onions, peeled, halved and cut into ½cm-thick slices Salt and black pepper5g sage leaves, finely chopped10g parsley, roughly chopped150g feta, roughly crumbled2 tsp lemon zest½ butternut squash, peeled, cut in half, deseeded and then cut into 1½cm-thick half-moons (650g net weight)1 tsp ground cinnamon. Tip the contents of the tray into a large bowl, and lift out the cinnamon sticks and bay. Mix the ingredients for the five-spice sugar in a small bowl and set aside. Mash the black garlic to a paste with the thyme, lemon zest, a tablespoon of oil and a quarter-teaspoon of salt, ideally using a pestle and mortar. The cinnamon makes this a great side dish for all sorts of festive fare. Bring a large saucepan of salted water to a boil, then drop in half the gnocchi and boil for one to two minutes, until they float to the surface. As the gnocchi cook and rise, lift them out with a slotted spoon and put on a large oven tray. Roast for 20 minutes, until golden-brown and cooked through, then leave to cool. Serves four. 60ml olive oil2-3 banana shallots, peeled and chopped1 garlic clove, peeled and thinly sliced1 tsp ground cumin4 whole cardamom pods, crushed to release the seeds, pods discardedSalt and black pepper2½ tbsp harissa paste ½ tsp rose water500ml vegetable stock1 large butternut squash, peeled and cut into 4cm dice (800g)400g tinned cooked chickpeas, drained and rinsed7 dried apricots, thinly sliced20g preserved lemon skin, roughly chopped10g coriander leaves, roughly chopped150g Greek yoghurt. 2 Tbsp. Remove from the oven, leave to cool for about 15 minutes, then transfer the pie to a plate or board, and dust all over with the icing sugar just before serving. For the fritters, whisk both the flours and the salt, then gradually whisk in the sparkling water to make a thin batter. If roast chestnuts are the defining smell of autumn, orange is surely the season’s colour, both outside and inside the kitchen. 2 red onions, cut into 1 1/4-inch wedges. Summer squash – such as courgette and pumpkin – have spongier, more fibrous flesh, so soften a lot when cooked. Recipes JavaScript seems to be disabled in your browser. Repeat with the remaining four sheets of filo, to cover the filling completely, then fold in all the overhang, scrunching it up as you do so. Once hot, turn down the heat to medium, add the onions and a quarter-teaspoon of salt, and cook, stirring occasionally, until softened and nicely caramelised – about 40 minutes; don’t be tempted to skimp on the time, because it’s crucial to get the onions to the right point. Cut into three equal pieces and use your hands to push and stretch each piece into a 35cm long x 3cm wide sausage. Lift the tin on to an oven tray, then bake for 50 minutes. Once cooked, transfer the fritters to a tray lined with kitchen paper and dust liberally with the spiced sugar (you will likely have more sugar than you need, so save any extra for another use such as your morning pancakes or porridge). Place the squash, skin side down, on 2 baking sheets and roast for 35 to 40 minutes, until soft and starting to color on top. 3 1/2 Tbsp. Turn down the oven to 190C (170C fan)/335F/gas 5. The dough is very soft and sticky, which is what makes the texture so soft once cooked. Remove, leave to cool a little, then roughly mash with a fork: you should have 250g mashed squash. https://cooking.nytimes.com/.../467-delicious-recipes-from-yotam-ottolenghi Get the Recipe Yotam Ottolenghi’s one-pot wonders – recipes. Sweet-fleshed butternut is a perennial favourite. Serve warm or at room temperature with a side salad. Yotam Ottolenghi’s braised squash with chickpeas and harissa. In a large saute pan for which you have a lid, heat two tablespoons of oil on a medium-high flame. Harissa can be quite fiery, so you may prefer to use a bit less than suggested. Repeat with the remaining squash, frying eight to 10 pieces at a time, so in four or five batches in total.
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