butternut pumpkin with ginger tomatoes & lime yoghurt

recipe for 4

  • 1 medium sized butternut pumpkin, unpeeled, divided lengthwise, pitted & cut transversely, in 2 1/2 cm thick slices (800 g)
  • 3 tb olive oil
  • 6 big plum tomatoes, divided lengthwise (500 g)
  • 3 cm piece of ginger, finely grated (25 g)
  • 1 red chili, pitted & finely cut
  • 2 gloves of garlic, crushed
  • 30 g dark Muscovado sugar
  • coarsed sea salt & fresh black pepper
  • 120 g Greek yoghurt
  • zests of 1/2 of an organic lime & 1 1/2 tsp lime juice
  • 1/4 tsp cardamom powder
  • 5 g coriander leaves, coarsely chopped
  • 30 g Cashew kernels, roasted, coarsely chopped

 

how to do

  • preheat the oven to 240 degree C
  • mix the pumpkin slices with 2 tsp of salt, some black pepper & 2 tb oil
  • put it on a baking sheet covered with baking paper
  • roast it for 35-40 min till it’s golden brown
  • take it out & let it cool down
  • reduce the temperature to 170 degree C
  • put the tomato halves, flesh upside, on a sheet covered with a baking paper
  • spice with 1 tb oil & 1/4 tsp salt
  • cook for 80 min in the oven
  • mix in a bowl: ginger, chili, garlic, sugar & 1/2 tsp salt
  • cover the tomatoes with the mixture & let them cook another 40 min till they are caramelized
  • take them out & let them cool down
  • mix for the lime yoghurt: Greek yoghurt, lime juice, lime cest & cardamom
  • chill the yoghurt until serving
  • arrange the pumpkin, the tomatoes on a plate, baste all with some lime yoghurt, and decorate with the roasted cashew kernels & some coriander leaves

 

smell, taste & go for the show…

 

recipes picked of: Nopi – das Kochbuch, Y. Ottolenghi & R. Scully, DK Verlag

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