Butternut Pumpkin with Cardamom and Pumpkin Seeds

Ingredients

  • 1 1/2 tablespoons/20 g unsalted butter (I used Earth Balance)
  • 1 tablespoon extra-virgin olive oil
  • 1 large red onion, halved and thinly sliced (1½ cups/170 g)
  • 1 large butternut squash, peeled, seeded, and cut into 1 1/4-inch/3-cm chunks (2 3/4 lb/1 kg)
  • 3 1/2 tablespoons /30 g pumpkin seeds
  • 1 1/4 teaspoon nigella seeds
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground turmeric
  • 4 cardamom pods, lightly crushed
  • 1 large cinnamon stick
  • 1 green chile, halved lengthwise
  • 1 tablespoon superfine sugar
  • Scant 1 cup/200 ml vegetable stock
  • 3/4 cup/150 g Greek yogurt (I used coconut yogurt)
  • 1 tablespoon finely chopped cilantro
  • Celtic sea salt

Method

  1. Preheat the oven to 220ºC.
  2. Place the butter and oil in a large sauté pan over medium heat. Add the onion and fry for about 8 minutes, until soft. Add the squash, increase the heat to medium-high, and cook for a further 10 minutes, stirring occasionally, until it starts to color. Remove from the heat and add the pumpkin seeds, 1 teaspoon of the nigella seeds, the cumin, coriander, turmeric, cardamom, cinnamon, chile, sugar, and 3/4 teaspoon salt. Mix well and transfer to a baking sheet large enough to hold the vegetables in a single but snug layer, about  25 by 30-cm. Pour the stock over the squash and roast for 30 minutes, until the squash is tender. Set aside for about 10 minutes: the liquid in the pan will continue to be absorbed.
  3. Serve warm, with the yogurt spooned on top or on the side, along with a sprinkling of the cilantro and the remaining 1/4 teaspoon nigella seeds.