Butternut squash with sweetcorn salsa, feta and pumpkin seeds

Name: Butternut squash with sweetcorn salsa, feta and pumpkin seeds
Yield: Serves six as a side
Ingredients: 1 large red chilli, deseeded and finely diced; 3 limes: finely grate the zest of 1 to get 1 tsp, then juice to get 4 tbsp; 75 ml olive oil, plus extra to finish; 2 whole corn cobs, husks removed and any hairs discarded; 1 large butternut squash, skin on, halved lengthways, seeds scooped out and flesh cut into wedges, about 8cm long and 3cm wide (1.3kg); salt and black pepper; 30 g pumpkin seeds, toasted; 50 g feta, roughly crumbled into 1–2cm pieces; 5 g mint leaves, roughly shredded; 10 g coriander, roughly chopped

Preparation info

Serves
six
as a side

Difficulty
Easy

Appears in

Ottolenghi Simple

By Yotam Ottolenghi

Published 2018

About

You’ll get more of a bite on your charred corn if you start with fresh kernels, as I do here, but you can also use 300 g of frozen kernels, defrosted, as an alternative, and fry them in a pan. The result is more chewy, but still works. Make all the various elements up to a day in advance, if you like – the squash, the salsa, the feta and the seeds – and just bring everything back to room temper

Ingredients

Method

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DEMI SAKELLIOU

3 years ago from United Kingdom

I absolutely love this dish, and so has everyone who has tried it. I’ve used it for BBQ’s, mid-week side dishes or even on our Sunday roast menu. I love how all the flavours blend brilliantly together, especially when the butternut squash is caramelised from roasting.

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