As the golden hues of autumn settle in, it’s the perfect time to embrace cozy, comforting meals that celebrate the season’s bountiful produce. Yotam Ottolenghi, known for his bold flavors and creative twists, offers two warming recipes that capture the essence of autumn: dressed roast squash with a medley of herbs and textures, and an irresistible take on chicken and chips. These dishes bring together seasonal ingredients with Ottolenghi’s signature flair, making them ideal for chilly evenings when a hearty meal is just what you need.
1. Dressed Roast Squash
Roasted squash takes center stage in this recipe, with the natural sweetness of the vegetable enhanced by earthy herbs, crunchy seeds, and a creamy dressing that brings everything together. Simple yet satisfying, this dish works wonderfully as a main course or as a side dish.
Ingredients:
- 1 medium butternut squash (about 2 lbs), peeled, seeded, and cut into wedges
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tbsp honey
- ¼ cup pumpkin seeds
- ¼ cup toasted hazelnuts, roughly chopped
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh mint, chopped
For the Dressing:
- 3 tbsp tahini
- 2 tbsp Greek yogurt
- 1 tbsp lemon juice
- 1 small garlic clove, minced
- 3 tbsp water (or more, to thin the dressing as needed)
Method:
- Preheat the Oven: Heat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the Squash: In a large bowl, toss the squash wedges with olive oil, salt, pepper, ground coriander, and ground cumin until evenly coated.
- Roast the Squash: Arrange the squash wedges on the prepared baking sheet in a single layer. Roast for 25-30 minutes, flipping halfway through, until the squash is golden and tender. Drizzle the honey over the squash in the last 5 minutes of roasting.
- Make the Dressing: In a small bowl, whisk together tahini, Greek yogurt, lemon juice, garlic, and water until smooth. Adjust the thickness by adding more water if needed.
- Assemble the Dish: Transfer the roasted squash to a serving platter. Drizzle the tahini dressing generously over the top. Sprinkle with pumpkin seeds, hazelnuts, parsley, and mint. Serve warm or at room temperature for a dish bursting with texture and autumn flavor.
2. Chicken and Chips with a Twist
Ottolenghi’s take on this classic comfort meal elevates the flavors with herbs and a crispy coating for the chicken. Paired with oven-baked, herb-sprinkled potato wedges, this dish is both easy to make and packed with flavor, making it a family favorite.
Ingredients:
- 4 bone-in, skin-on chicken thighs
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp thyme, chopped
- 1 tsp rosemary, chopped
For the Chips:
- 3 large russet potatoes, scrubbed and cut into wedges
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp dried oregano
- Salt and freshly ground black pepper, to taste
Method:
- Preheat the Oven: Heat oven to 425°F (220°C). Line two baking sheets with parchment paper.
- Season the Chicken: In a large bowl, mix together olive oil, salt, pepper, smoked paprika, garlic powder, thyme, and rosemary. Add the chicken thighs and rub the seasoning mixture all over to coat thoroughly.
- Bake the Chicken: Place the seasoned chicken on one of the baking sheets, skin-side up. Bake in the oven for 35-40 minutes, or until the skin is crispy and the chicken is cooked through.
- Prepare the Potato Wedges: In another bowl, toss the potato wedges with olive oil, smoked paprika, oregano, salt, and pepper. Spread the wedges in a single layer on the second baking sheet.
- Bake the Chips: Place the potatoes in the oven with the chicken and bake for 25-30 minutes, flipping halfway through, until they are golden and crispy.
- Serve: Arrange the baked chicken and chips on a serving platter. Sprinkle with fresh herbs if desired and enjoy alongside a simple green salad or steamed vegetables for a full, hearty meal.
Tips for Success
- For the Squash: Use kabocha or acorn squash as an alternative to butternut, as these varieties roast beautifully and have a slightly different flavor profile.
- For Extra Crispy Potatoes: Soak the potato wedges in cold water for 30 minutes before baking to remove excess starch, then pat dry before seasoning and baking.
A Warm Welcome to Autumn
Both of these recipes encapsulate the warm, inviting flavors of the season, perfect for family dinners or gatherings with friends. Ottolenghi’s dressed roast squash and chicken with chips offer a taste of comfort while celebrating the bounty of autumn produce. With just a few ingredients and a handful of herbs and spices, these dishes promise to fill your kitchen with irresistible aromas and your table with memorable flavors. Enjoy the coziness of fall with these delicious meals, inspired by Ottolenghi’s signature approach to hearty, vibrant cooking.