Source: Ottolenghi SIMPLE: A Cookbook, by Yotam Ottolenghi with Tara Wigley and Esme Howarth, Page 122, copyright 2018.
I used frozen corn. Watch carefully so it doesn’t burn. I skipped the pumpkin seeds and feta. The red chile pepper was replaced with a jalapeno pepper. I roasted extra squash to use in a soup. If you’re making the salsa ahead, add the herbs just before serving.
Serves six as a side
1 extra-large butternut squash, unpeeled, halved lengthwise, seeded and cut into wedges, ab
5 tbsp/75 ml olive oil, plus extra to serve
salt and black pepper
2 ears corn, husks removed and any silk discarded. Can substitute with 2 1/3 cups/300g of frozen kernels, defrosted and fried in a pan.
1 large red chile, seeded and finely diced
3 limes: finely zest 1 to get 2 tsp, then juice to get 1/4 cup
1/2 cup/10g cilantro, roughly chopped
1/4 cup/5g mint leaves, roughly shredded
3 tbsp pumpkin seeds, toasted
1 3/4 oz/50g feta, roughly crumbled into 1/2-3/4 inch/1-2 cm pieces
- Preheat oven to 450°F
- Mix the butternut squash with 2 tbsp oil, 1/2 tsp of salt and plenty of pepper. Spread out on a large parchment-lined baking sheet, skin side down and spaced well apart. Roast for 25 minutes or until the squash is cooked through and golden brown. Remove from the oven and set aside to cool.
- Place a grill pan over high heat and ventilate your kitchen well. Add the corn and grill for about 8 minutes, turning over throughout so that they are charred all over. Remove from the heat and, once cool enough to handle, place the corn perpendicular to a chopping board and use a sharp knife to shave the corn kernels off the cob. Place the kernels in a bowl with the chile, lime zest, lime juice, the remaining 3 tbsp of oil, 1/4 tsp of salt, and the cilantro and mint. Mix well and set aside.
- Arrange the squash on separate plates or on one large platter. Spook the salsa on top, sprinkle the pumpkin seeds, dot with the feta, and serve, drizzled with a little extra olive oil.