I like to serve the butternut warm rather than hot from the oven. The cooling yoghurt is a perfect foil for the fiery relish and is delicious with the rich butternut and the tart bite from the barberries.
Serves: 8
INGREDIENTS
2 medium butternut pumpkins
olive oil
sea salt and ground pepper
To serve
Charred Green Chilli Relish (see recipe below)
1 cup thick plain yoghurt
¼ cup barberries or chopped cranberries or sour cherries
Charred Green Chilli Relish
8 large green chillies
4 spring onions, very thinly sliced
¼ cup each coriander and mint, chopped
juice 1 lemon
⅓ cup olive oil
sea salt and ground pepper
METHOD
Preheat the oven to 180°C fan bake.
Cut each butternut into quarters and remove the seeds. Place on a lined baking tray, brush with oil and season with salt and pepper. Roast for about 30 minutes, or until tender.
To serve: Spoon the yoghurt over each piece and top with the relish, barberries and a grind of pepper.
Charred Green Chilli Relish: There are two options for charring the chillies. Either put them under a hot grill and turn until the skins are charred (my preference) or place in a dry hot sauté pan and cook, turning frequently, until charred all over.
Leave to cool then carefully pull off the skin and stems.
Roughly chop, including the seeds if desired, and place in a bowl. Stir in all the remaining ingredients and season with salt and pepper. Makes about 1 cup
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