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INGREDIENTS
- 130 g peeled onion
- 1 tablespoon all-purpose flour
- 50 ml vegetable oil
- 1 kg peeled butternut squash flesh
- salt
- pepper
- 5 tablespoons olive oil
- 100 g unsalted pistachios
- 20 g red chili pepper flesh
- 1 tablespoon honey
- 10 g roughly chopped coriander
- 200 g plain Greek-style yogurt
- 80 ml lime juice
INSTRUCTIONS
- 1Slice the onion into fine crescents and dust them with all-purpose flour. In a saucepan, heat a deeper layer of vegetable oil to 160 °C and slowly fry the onion until golden. Transfer it to a plate lined with kitchen paper to absorb excess fat.
- 2Preheat the oven to 200 °C.
- 3Cut the pumpkin into 1 cm thick and 8 cm long wedges. Place them in a large bowl, season with salt and pepper, add 3 tablespoons of olive oil, and mix. Spread them in a single layer on a baking sheet and place in the preheated oven for 10 minutes. Remove from the oven and let cool.
- 4Reduce the oven temperature to 160 °C. Spread the pistachios on a baking sheet and place in the oven for 10 minutes. Transfer them to a bowl, let cool, then roughly chop them. Set aside.
- 5Finely chop the chili pepper. In a bowl, whisk together the lime juice with honey and the remaining olive oil. Add the chili pepper and coriander, season with salt and pepper, mix, and let rest for 20 minutes.
- 6Mix half of the chopped pistachios with the roasted pumpkin. Drizzle with dressing and plain yogurt, then sprinkle with the remaining pistachios and fried onion.
Roman Vaněk
With Rohlik, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your dish turned out #rohlikchef