Stranger Foods

Spiced butternut mash with pancake omelettes

Serves 4 1 hr 35 mins

1 hr 35 mins	Total
25 mins	Prep
1 hr 10 mins	Cook

Vegetarian Recipe image

Ingredients

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Metric

Imperial

Spiced butternut

600 g butternut squash, peeled, deseeded and cut into roughly 4 cm chunks
105 ml olive oil
1 red onion, halved and thinly sliced
6 cloves garlic, crushed
40 g fresh ginger, peeled and finely grated
2 green chillies, finely chopped, seeds and all
2 tsp garam masala
1 vine tomato, finely chopped
1 tsp cumin seeds
20 fresh curry leaves
1 tsp black mustard seeds
salt
120 g Greek-style yoghurt, to serve
1 lime, cut into 4 wedges, to serve

Pancakes

9 eggs
90 g arrowroot flour
90 g Greek-style yoghurt
15 ml whole milk
½ tsp ground turmeric
60 ml olive oil

Instructions

°C

°F

Preheat the oven to 220°C fan.
Put the butternut squash, 1½ tablespoons of oil, 120 ml of water and ½ teaspoon of salt into a 30 cm x 20 cm baking dish. Roast for , stirring halfway through, until nicely browned and the liquid has evaporated.
Meanwhile, put 2½ tablespoons of oil into a large sauté pan on a medium-high heat. Once hot, cook the onion for , stirring occasionally, until softened and browned. Add the garlic, ginger and chillies and cook for 3 minutes more, stirring often. Add the garam masala, tomato and 3 tablespoons of water and cook for , until the tomato has broken down. Off the heat, add the roasted butternut squash and ½ teaspoon of salt and use a fork to roughly mash everything together. Keep warm until ready to serve.
Make the tempered oil by heating the remaining 3 tablespoons of oil in a small frying pan on a medium-high heat. Add the cumin seeds and curry leaves and cook for , or until the leaves turn translucent. Pemove from the heat and add the mustard seeds.
Make the pancake mixture by putting everything except the oil into a food processor, along with 1 teaspoon of salt, and blitzing
Heat 1 teaspoon of oil in a medium non-stick frying pan over a medium-high heat. Ladle about 65 g of the pancake batter into the pan, swirling to spread it around the base, and cook for on each side, or until nicely browned. Transfer to a plate and keep warm under a tea towel. Repeat with the remaining batter and oil to make 12 pancakes in total. Speed this up by using two frying pans.
When ready to serve, stir half the tempered oil into the butternut squash mixture and transfer to a bowl, spooning the remaining oil and solids on top. Arrange the pancakes on a large platter (they don't need to be neat). Put the yoghurt into a bowl and nestle this and the butternut squash bowl around the pancakes with the lime wedges. Get everyone involved in building their own pancakes.

Spiced butternut mash with pancake omelettes

Ingredients

Instructions

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