Recipe by: Michelle Pilarczyk

Source: adapted from Ottolengthi (book of the same title)

Serves: 8

Ingredients (Butternut Squash)

  • 1 large butternut squash (or equivalent amount of pumpkin)
  • 4 Tbsp olive oil
  • 2 Tbsp pumpkin seeds (sometimes sold as pepitas seeds)
  • 2 Tbsp sunflower seeds
  • Small handful of sliced almonds
  • Small handful of basil leaves

Ingredients (Chargrilled Aubergine Sauce)

  • 1 medium aubergine
  • 150 g (2/3 cup) Greek yogurt
  • 2 Tbsp olive oil
  • 2 tsp pomegranate molasses
  • 2 Tbsp lemon juice
  • 1 Tbsp parsley, chopped
  • 2 garlic cloves, minced
  • Coarse sea salt
  • Freshly ground black pepper

Instructions (Butternut Squash)

  • Preheat the oven to 220 C (425 F).
  • Cut the butternut squash (or pumpkin) in half, deseed and peel. Cut into 2–3 cm (1 in) wedges.
  • Place the wedges on a baking sheet and brush with the olive oil. Sprinkle with sea salt and black pepper.
  • Bake for 25-30 minutes. The wedges should be tender and slightly browned.
  • Remove from the oven and let cool.
  • Reduce the oven to 180 C (350 C).
  • Scatter the pumpkin, sunflower seeds and sliced almonds on the baked butternut squash (or pumpkin) wedges.
  • Return to the oven and bake a further 8-10 minutes, until the almonds are slightly browned.
  • Remove from the oven and let cool.

Instructions (Chargrilled Aubergine Sauce)

  • Place the aubergine directly over a medium flame of a gas stovetop.
  • Burn the aubergine for 12-15 minutes, rotating once and a while using metal thongs so that it gets evenly burned on all sides. It is ready when the skin dries and cracks, and smoky aromas are released. You can place a sheet of aluminium foil between the flame and the aubergines if preferred.
  • Once the aubergine is sufficiently burned, remove from the flame and slice it open lengthwise.
  • Scoop out the flesh, which should be soft, with a spoon. If it is not soft, chargrilled the aubergine more by placing back over the flame.
  • Place all the scooped out aubergine flesh in a bowl. Add in the yogurt, oil, pomegranate molasses, lemon juice, parsley, and garlic. Mix well. Taste and season with salt and pepper to taste.

Instructions (Serving)

  • Arrange the butternut squash (or pumpkin) wedges on a serving plate, garnish with the basil leaves, and serve with the chargrilled aubergine sauce on the side.

Download PDF here. There are more photos in this PDF (page 2) than on this blog post. Middle Eastern Roasted Pumpkin with Chargrilled Aubergine and Pomegranate Molasses Sauce

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