Roasted Butternut with Coriander Dressing

Serves 2-3

This is a delicious, spicy recipe for roasted butternut, originally from Yotam Ottolenghi’s “Plenty”. Perfect as side dish, dinner (together with a salad) on a chilly autumn evening, and a great recipe for Halloween! I have modified the recipe and here’s the vegan version. Enjoy!

½ butternut

3 tbsp olive oil

1 tsp cardamom

1 tsp allspice

Sea salt

For the dressing

100ml cashew nuts

150ml water

Juice and zest from 1 lime

1 tbsp olive oil

1 tbsp tamari

½ tsp chili flakes

2 handfuls of fresh coriander

Peel and slice the butternut in 1 cm thick slices. Place the slices in a baking tray with baking paper. Sprinkle over the olive oil, the spices and the salt. Bake in the oven (fan) on 200 °C for 15-20 minutes (or until soft). Put all the ingredients for the dressing, except for the fresh coriander, in a food processor and mix until smooth. Chop the fresh coriander roughly and blend it in the dressing. Serve the roasted butternut and sprinkle the dressing on top.