Roasted Butternut Squash with Sweet Spices, Lime and Green Chilli

Yotam Ottolenghi's Roasted Butternut Squash with Sweet Spices, Lime and Green Chilli...

Another Yotam dish that looks amazing in the book, but rarely looks amazing once it’s on the plate.

If you want the squash to have nice sharp edges like in the photo, you’ll need to cut the skin off the squash before you roast it. If you peel the skin off afterwards, the edges will be all rough and uneven. You could try cutting the skin off after you’ve roasted, but you’re not going to get that nice crisp edge you get when you chop a squash before it’s been cooked.

Presentation wise, you’ll need a really big platter, unless you want all the squash slices to be piled on top of each other. Also, if you put all the dressing on top. of the squash, you’ll not be able to see the squash, as there’s quite a lot of it. Similarly, the coriander, if you chop the required amount and sprinkle it on top of the dressing, you’ll not be able to see the dressing.

Other than that, it’s a really tasty dish.

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