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Butternut Squash, Ginger Tomatoes, Lime Yoghurt

Butternut Squash, Ginger Tomatoes, Lime Yoghurt

Butternut Squash, Ginger Tomatoes, Lime Yoghurt

Prep Time:  15 minutes

Cooking Time: 3 hours


Ingredients: (serves 4)

1 medium butternut squash or pumpkin

20 pieces cherry tomatoes

150g Greek Yoghurt

1 Lime, for juice and zest

3cm Small piece of ginger, grated

2 garlic cloves, minced

Chili Flake, chopped

20g brown sugar 

Chopped green Onion & coriander,

Store-bought crispy shallots for garnishing.



  1. Preheat oven to 200C
  2. Remove the seed and keep the skin of the butternut squash. Cut widthways or in a chucky pieces as prefer, mix with 2 tablespoon of olive oil, 1 teaspoon of salt and good grind of pepper. Spread out on a baking tray and roast for 30-40 minutes at 200C, until gold brown and able to poke through. Set aside to cool.
  3. Turn down the oven to 170C
  4. Halve cherry tomato, sprinkle with salt & pepper, small tablespoon of olive oil, cook in oven for 60 min, until soften.
  5. Mix grated ginger, chili flake, garlic, and ¼ teaspoon of salt (small pinch) and brown sugar like a paste. Then spoon on the top of tomatoes, and cook for another 30-40 min, set aside to cool.
  6. Lime yoghurt just simple mix yoghurt with lime juice and lime zest, with a small pinch of salt & pepper. You can keep in fridge until ready to serve.
  7. Place the squash on a big platter and arrange the tomatoes in between, drizzle over lime yoghurt and garnish with green onion

Tips: Both roasted squash and ginger tomato can be prepared in advance and keep in fridge. Ginger tomato can also be used in other green salad and fish dishes.
If you don’t want to wait for 3 hours, you can mix the tomato with the ginger-sugar paste and put in oven for the last 15 minutes with the pumpkin. Not as deep flavor as the original recipe, still good enough for a delicious salad

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Roasted Eggplant with Black Garlic, Pine Nuts and Bell Pepper Puree

Roasted Eggplant with Black Garlic, Pine Nuts and Bell Pepper Puree

Roasted Eggplant with Black Garlic, Pine Nuts and Bell Pepper Puree
Prep Time: 10 minutes
Cooking Time: 30 to 40 min
Ingredients: (serves 4)
2 medium eggplants, trimmed
1 big red bell pepper
10g pine nut, toasted
1 lemon
2 tablespoon breadcrumbs
1 tablespoon store-bought black garlic paste
Chopped coriander for garnishing
Salt & pepper
Olive Oil
1. Preheat oven to 200C
2. Cut each eggplant in half, lengthways, and then again widthways into thick strips.
3. Mix eggplants with salt and pepper, olive oil, and cook in oven for 25-30 min, until it is caramelized and brown. Set aside to cool.
4. Same time put the whole red pepper with the eggplant in oven for 25-30 min. Cover with foil when it is done, this helps to wrinkle the skin and make it easier to remove. Once it is cool, remove the foil and remove the seed & skin.
5. Put peeled red bell pepper into food process/blender, with breadcrumbs, salt & pepper, 1 tablespoon of olive oil, 1 tablespoon lemon juice. Blend until puree consistency.
6. Mix roasted eggplant with black garlic paste and a tablespoon of olive oil.
7. Spoon red pepper puree onto a plate, and lay out roasted eggplant on top of it, sprinkle roasted pine nut and coriander as final garnishing. Ready to serve.
For red pepper puree, if it is too thick, add more olive oil. If it is too thin, you can add more breadcrumb, small tablespoon in a time.
If you cannot find black garlic paste, you can skip this or use black garlic clove, peel and mash it with olive oil and lemon juice.
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