Roast butternut squash with lime and dill dressing

Name: Roast butternut squash with lime and dill dressing
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Ingredients: 1 medium butternut squash (1kg), cut in half lengthways, pith and seeds removed and discarded, then cut into 16 unpeeled wedges; 1.5tsp caraway seeds crushed in a mortar; 60ml olive oil; Fine sea salt and black pepper; 10g fresh dill finely chopped; 10g chives finely chopped; 1 fresh jalapeño chilli stem discarded, flesh finely chopped seeds and all; 35ml lime juice; 0.25tsp ground cumin

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Prep Time: 20 minutes

Cook Time: 45 minutes

Total: 65 minutes

Servings: 6

Author : Yotam Ottolenghi

Roast butternut squash with lime and dill dressing

Ingredients

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1 medium butternut squash (1kg), cut in half lengthways, pith and seeds removed and discarded, then cut into 16 unpeeled wedges1.5tsp caraway seeds crushed in a mortar60 milliliters olive oilFine sea salt and black pepper10 grams fresh dill finely chopped10 grams chives finely chopped1 fresh jalapeño chilli stem discarded, flesh finely chopped seeds and all35 milliliters lime juice0.25tsp ground cumin

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Instructions

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Step 1

Heat the oven to 240C (220C fan)/475F/gas 9, and line a large baking tray with greaseproof paper. Put the squash, caraway, two tablespoons of the oil, a half-teaspoon of salt and a good grind of pepper on the tray, toss to coat, then spread out evenly.

Step 2

Roast, stirring occasionally, for 35-40 minutes, until lightly charred and cooked through.

Step 3

Put the remaining two tablespoons of oil in a very large bowl, add the dill, chives, jalapeño, lime juice, cumin, a quarter-teaspoon of salt and a good grind of pepper, and mix to combine.

Step 4

Once the squash is ready, tip it into the dressing bowl and toss gently to coat. Transfer everything to a large platter, drizzle any remaining dressing on top and serve.