Roasted Butternut Squash with Corn, Lime, Feta and Pumpkin Seeds (Ottolenghi)

Roasting brings out the natural flavors of the squash and the corn.  Middle Eastern toppings add some pizazz.  

Another new recipe I tried, based on what our chef, Therese, served on our recent Alaskan cruise.  She had the Ottolenghi Simple cookbook, which I, too, had purchased, but had yet to make anything from it. So when I got home, I went through it and tabbed recipes to try, this one being the first.  

Ottolenghi is all about Middle Eastern flavors and simple techniques, mostly roasting to bring out the flavors, with fresh ingredients.  I was pleasantly surprised that the skin is left on the butternut squash in his recipe.  Less work.  And I liked his suggestion of using parchment paper underneath.  Easy clean up.  

I lowered the temperature so I could roast them along with the lamb meat loaf I was making, but otherwise I was pretty faithful to Ottonlenghi's recipe.   Oh, I added some ground sumac, too.  

---Barbara

Roasted Butternut Squash with corn, lime, feta and toasted pumpkin seeds
(adapted from Ottolenghi Simple)

1 butternut squash, washed, unpeeled, ends removed, halved lengthwise, seeded and cut into wedges
olive oil
2 small ears corn, roasted or grilled and removed the cob
1/2 t. ground sumac
1 large red chile, seeded and finely chopped (optional)
2 limes, grated and juiced
1/2 cup cilantro, roughly chopped
1/4 cup fresh mint leaves, chopped
Toasted pumpkin seeds
crumbled feta, about 2 ounces

Preheat the oven to 350 degrees, if roasting it for 1.5 hours, or 450 degrees for fast roasting.

Cut up the butternut squash into wedges, and place them in a bowl, coat with olive oil and plenty of black pepper and salt.

Place them on a parchment lined baking sheets, with as many skin side down as you can.

Roast:  1.5 hours at 350 degrees, or 25 minutes at 450 degrees.

Meanwhile, make the corn topping.  Place the kernels in a bowl, chopped chile (optional), lime zest, lime juice, 2 T. olive oil, a pinch of salt, cilantro and mint in a bowl, and mix together.

Remove squash from the oven, sprinkle them with ground sumac.

Place on a platter, spoon the salsa over the top, add the crumbled feta, and toasted pumpkin seeds.

Drizzle with more olive oil, if desired.

Serve.

Note:  Tastes great hot out of the oven but Ottolenghi serves it at room temperature.  So all of the ingredients can be prepared ahead of time, and assembled, just before serving.