General
- Source: Ottolenghi, Test Kitchen
- Serves: 4
Ingredients
Spiced butternut
- 1 lb 5 oz/600g butternut squash, peeled, seeded, and cut into roughly 1½-inch/4cm chunks
- 7 tbsp/105ml olive oil
- 1 small red onion, halved and thinly sliced (4¼ oz/120g)
- 6 garlic cloves, minced
- 1½ oz/40g fresh ginger, peeled and finely grated
- 2 small serrano chiles, finely chopped, seeds and all
- 2 tsp garam masala
- 1 vine tomato, finely chopped (½ cup/100g)
- 1 tsp cumin seeds
- 20 fresh curry leaves (from 2 sprigs) (optional)
- 1 tsp black mustard seeds
- salt
- ½ cup/140g Greek yogurt, to serve
- 1 lime, cut into 4 wedges, to serve
Pancakes
- 9 large eggs
- ⅔ cup/90g arrowroot starch
- ⅓ cup/90g Greek yogurt
- ½ cup plus 2 tbsp/150ml whole milk
- ½ tsp ground turmeric
- ¼ cup/60ml olive oil
Procedure
- Preheat the oven to 450°F.
- Put the butternut squash, 1½ tablespoons of oil, ½ cup/120ml of water, and ½ teaspoon of salt into a 9 x 13 inch/23 x 33cm baking dish. Roast for 45 minutes, stirring halfway through, until nicely browned and the liquid has evaporated.
- Meanwhile, put 2½ tablespoons of oil into a large sauté pan on medium-high heat. Once hot, cook the onion for 8–10 minutes, stirring occasionally, until softened and browned. Add the garlic, ginger, and chiles and cook for 3 minutes more, stirring often. Add the garam masala, tomato, and 3 tablespoons of water and cook for 4 minutes, until the tomato has broken down. Off the heat, add the roasted butternut squash and ½ teaspoon of salt and use a fork to roughly mash everything together. Keep warm until ready to serve.
- Make the tempered oil by heating the remaining 3 table-spoons of oil in a small frying pan on medium-high heat. Add the cumin seeds and curry leaves and cook for 60–90 seconds, or until the leaves turn translucent. Remove from the heat and add the mustard seeds.
- Make the pancake mixture by putting everything except the oil into a food processor, along with 1 teaspoon of salt, and blitzing until smooth.
- Heat 1 teaspoon of oil in a medium nonstick frying pan over medium-high heat. Ladle about ¼ cup/65g of the pancake batter into the pan, swirling to spread it around, and cook for 30 seconds on each side, or until nicely browned. Transfer to a plate and keep warm under a kitchen towel. Repeat with the remaining batter and oil to make 12 pancakes in total. Speed this up by using two frying pans.
- When ready to serve, stir half the tempered oil into the butternut squash mixture and transfer to a bowl, spooning the remaining oil and solids on top. Arrange the pancakes on a large platter (they don’t need to be neat). Put the yogurt into a bowl and nestle this and the butternut squash bowl around the pancakes with the lime wedges. Get everyone involved in building their own pancakes.