Yes, its Yotam Ottolenghi again. I have his Plenty Cookbook on my brain, and have been freaking out on these super delicious recipes over the past few weeks. Exploring the stock of veggies and herbs in the fridge, I found I had all the makings for an unusual dinner on a rainy evening. There are times when regular dhal chaval or rasam and sambar just won’t do, and yet you don’t want to spend hours before the stove. I had tomato soup just made that afternoon and these baked wedges of squash were the perfect accompaniment. Voila (or something like that) – here introducing my Baked Squash crusted with Parmesan and Herbs
The recipe mostly follows Ottolenghi’s Crusted Pumpkin Wedges recipe, except that I used a nice orange skinned Squash instead of a Pumpkin, and skipped the sour cream as I served the baked squash wedges with soup. I also added a pinch of nutmeg and it went well with the flavours of the Parmesan.