Oh my...this is one of those dishes that has so many of my favourite ingredients, however as I watch its construction step by step I have NO IDEA what the final flavour profile will be. When this phenomenon occurs in my life, when I'm instantly and deeply intrigued by a tutorial, I know I must-- and WILL-- cook it as soon as possible. I'm bursting with curiosity. It looks unbelievably delicious, really inspired and new. I'm concerned I will eat the whole pan on my own. Thank you so much for introducing this to me in such a clear, articulate way. 😋
Ginger garlic and scallions are the Chinese Holy Trinity :D and Japanese chili oil is a take on Chinese chili oil. Chili oil is Chinese. The butternut squash in custard is a brilliant idea...
Absolutely loved this Noor! This is incredibly inventive, I’ve got to try it. Also really liked Verena’s noodle recipe with the orange rayu. Looking forward to buying this cookbook & covering some recipes on my own TH-cam channel. Thanks for your amazing inspiration, as always. James 😜🙏🏼
I made this and it was phenomenal!! I want to make it again for a dinner party alongside a few ohter dishes - any recommendations on what could pair well with this aside from a green salad/crusty bread?
This made a perfect snowday breakfast! All the flavors combine for an unusual dish, nothing overpowers. Don't skip the orange rayu, the bright orange zest and allum flavors cut the richness. I will make this again and again! Thank you for sharing. I thoroughly enjoyed making something new.
Couldn't find the recipe in the German Version of Extra Good Things. Thus, not everything presented on this channel is actually in the book(s)? Or am I missing something? Thanks and greetings from Vienna, Peter
@ 6:52 the lady says, "cornstarch or corn flour, depending where you are in the world." But apparently, they are not the same where one is used similar to other flours. Cornstarch is used primarily as a thickener. So my question is, which one do I use in this recipe?
The raya looks yummy ... I bet it would be delicious on grilled fish or chicken. It's similar to a salsa macha (also good on lots of dishes). Spices, chilies, peanuts, etc. in an olive oil base.
This I gotta try.. The soup dish as well. Once I try the original I'll see what twist I can put on it.. Lucky I have my own team of colleagues and students as taste tester.. I'd love to test your recipes here in Florence or be but of your test kitchen team.. Great job to all👍👍👏👏😉
We tried making this dish and the final result had too many flavors for our taste undermining the great flavor of butternut squash. The presentation was cool though. Let me know if you had a different experience, maybe we did something wrong in the preparation.
Personally, I would use a ceramic or metal pan. Sometimes cleaning stuff like this in a cast iron pan is kind of a pain. I'm sure it could all be made ahead. The only thing you do is the last minute is the custard.
Made this for Christmas this year and IT WAS SO DAMN GOOD! The orange raya sauce... wow, going to keep a jar of this in my fridge at all times, it is a show stopper!
We didn't publish the recipe in a cookbook yet but you can find it on our website: ottolenghi.co.uk/recipes/butternut-squash-in-cheesy-custard-with-orange-rayu Enjoy!
2 questions…..Can this dish be made in a ceramic baking dish (don’t have a skillet yet, am waiting for Santa Claus 😂😂😂) and if no bell pepper flakes can I use paprika powder instead? Thanks in advance and will be trying this very soon……
You can definitely make this dish in a ceramic pan but you might need to adjust timings slightly as the ceramic doesn't get quite as hot. If you can't find bell pepper flakes swap for 1/2 tsp of regular chilli flakes or use another 1 tsp of Aleppo. We hope Santa comes through this Christmas! 😂
Thank you for your reply and Santa came early☺️. Replaced the bell peper flakes with smoked paprica 😂😂😂 and the aleppo chili with piment d’Espelette, as this is local but added a little of brown sugar to counter act on the smoked paprika…..😳 hope no one drops dead at diner tonight.
You can totally eat the butternut squashes' skin! Usually you can't quite tell it's there but sometimes it gets a little chewy, in a good way. And definitely time saving. Let us know how you like it :)
Since the custard felt too rich for my taste, I just roasted the squash with the shallots. I added ginger and lemon to your original spices and it came out divine! I made the orange ragu but not used it yet....
Oh my...this is one of those dishes that has so many of my favourite ingredients, however as I watch its construction step by step I have NO IDEA what the final flavour profile will be. When this phenomenon occurs in my life, when I'm instantly and deeply intrigued by a tutorial, I know I must-- and WILL-- cook it as soon as possible. I'm bursting with curiosity. It looks unbelievably delicious, really inspired and new. I'm concerned I will eat the whole pan on my own. Thank you so much for introducing this to me in such a clear, articulate way. 😋
Let us know how it turns out ☺️
Tested straight away and it is absolutely delicious ! Thank you so much for sharing ❤
Amazing!
Looks delicious. I’m always on the lookout for recipes I can veganize. I think I’d substitute creamy vegan polenta for the custard. 😊
Cool idea, let us know how it turns out.
I was wondering about cashew cream but your idea sounds better
I am so glad you guys are back. Also, that recipe is the absolute most interesting dish I've seen in a long while.
This is such an unexpected combo to me, and I love it; can't wait to make roast veg and... custard!
Let us know how it turns out!
I don't love butternut squash so I almost didn't watch this but holy crap this looks amazing.
It really is! ☺️
It's breakfast, and my stomach is now growling after watching this.
Ginger garlic and scallions are the Chinese Holy Trinity :D and Japanese chili oil is a take on Chinese chili oil. Chili oil is Chinese. The butternut squash in custard is a brilliant idea...
Absolutely loved this Noor! This is incredibly inventive, I’ve got to try it. Also really liked Verena’s noodle recipe with the orange rayu. Looking forward to buying this cookbook & covering some recipes on my own TH-cam channel. Thanks for your amazing inspiration, as always. James 😜🙏🏼
Thanks James!
Question anyone, I’ve never eaten the skin of butternut…. Must be nice and soft in the end? Thanks! I’m definitely going to try this!
It ends up much like the skin on any vegetable and it's surprising how tender and almost imperceptible it is by the end of your cooking time.
I made this and it was phenomenal!! I want to make it again for a dinner party alongside a few ohter dishes - any recommendations on what could pair well with this aside from a green salad/crusty bread?
That looks AMAZING!
Will definitely try this. Is it in one of your Cookbooks? I can't find it in extra good things
It's not in any of the cookbooks but it was so good (and so fitting) that we had to include it!
@@Ottolenghi great. Please add it to the next book x
This made a perfect snowday breakfast! All the flavors combine for an unusual dish, nothing overpowers. Don't skip the orange rayu, the bright orange zest and allum flavors cut the richness. I will make this again and again! Thank you for sharing. I thoroughly enjoyed making something new.
Another one u can't wait to try!
I can't wait, I meant!
miso... gruyere... cream... butternut squash... 5 spice... who wrote this recipe and like... how?
Try it! It's so delicious!!
Couldn't find the recipe in the German Version of Extra Good Things. Thus, not everything presented on this channel is actually in the book(s)? Or am I missing something? Thanks and greetings from Vienna, Peter
The rayu is in Extra Good Things but the butternut and custard recipe you can find on our website (link in video description)
both looked delish
Looks so good. Love butternut squash
Super merkwürdige Mischung, sorry
@ 6:52 the lady says, "cornstarch or corn flour, depending where you are in the world." But apparently, they are not the same where one is used similar to other flours. Cornstarch is used primarily as a thickener. So my question is, which one do I use in this recipe?
Here Noor refers to cornstarch that's used as thickener. We hope that's helpful.
Hi, of course you wouldn't recommend it, but do you think that the dish left over CAN be stored in the freezer? Thank you.
We're not against freezing dishes generally but we wouldn't recommend this one as the custard won't freeze/reheat well.
The raya looks yummy ... I bet it would be delicious on grilled fish or chicken. It's similar to a salsa macha (also good on lots of dishes). Spices, chilies, peanuts, etc. in an olive oil base.
What is Chinese 5 spice?!
It’s a combination of 5 classic Chinese spices, including star anise, cinnamon, fennel, Clive & nutmeg or pepper
WoW!
This I gotta try.. The soup dish as well. Once I try the original I'll see what twist I can put on it.. Lucky I have my own team of colleagues and students as taste tester.. I'd love to test your recipes here in Florence or be but of your test kitchen team.. Great job to all👍👍👏👏😉
We tried making this dish and the final result had too many flavors for our taste undermining the great flavor of butternut squash. The presentation was cool though. Let me know if you had a different experience, maybe we did something wrong in the preparation.
Wow❤
1. Is it possible to double/triple and use a Pyrex instead of metal?
2. Can it be made in advance - or at least until the last 15 minutes?
Personally, I would use a ceramic or metal pan. Sometimes cleaning stuff like this in a cast iron pan is kind of a pain. I'm sure it could all be made ahead. The only thing you do is the last minute is the custard.
@@virginiaf.5764 thank you
@@navatallauner401 You're welcome.
This recipe is absolutely beautiful, gorgeous and I can’t wait to make it. That rays is going to be a refit stable.
That recipe looooooks delicious- while try it as it is and will try to veganize it!!!!!! I think its gonnybe rich anyways- 😁🕊🧡🕊!!!!!!!!!!!!!!
Let us know how it turns out! :)
Made this for Christmas this year and IT WAS SO DAMN GOOD! The orange raya sauce... wow, going to keep a jar of this in my fridge at all times, it is a show stopper!
We're so pleased to hear!
Looks wonderful! What book can I find this recipe in?
We didn't publish the recipe in a cookbook yet but you can find it on our website: ottolenghi.co.uk/recipes/butternut-squash-in-cheesy-custard-with-orange-rayu Enjoy!
Thank you,thank you! This was so delicious. I love the rays. ❤❤❤
So glad you enjoyed it!
2 questions…..Can this dish be made in a ceramic baking dish (don’t have a skillet yet, am waiting for Santa Claus 😂😂😂) and if no bell pepper flakes can I use paprika powder instead? Thanks in advance and will be trying this very soon……
You can definitely make this dish in a ceramic pan but you might need to adjust timings slightly as the ceramic doesn't get quite as hot. If you can't find bell pepper flakes swap for 1/2 tsp of regular chilli flakes or use another 1 tsp of Aleppo. We hope Santa comes through this Christmas! 😂
Thank you for your reply and Santa came early☺️. Replaced the bell peper flakes with smoked paprica 😂😂😂 and the aleppo chili with piment d’Espelette, as this is local but added a little of brown sugar to counter act on the smoked paprika…..😳 hope no one drops dead at diner tonight.
So you can actually eat the skin of the butternuts... that will save me some time ! Wonderful recipe :)
You can totally eat the butternut squashes' skin! Usually you can't quite tell it's there but sometimes it gets a little chewy, in a good way. And definitely time saving. Let us know how you like it :)
@@Ottolenghi Tested yesterday, really good ! This rayu is amazing ! (I used lemon instead of orange it seems to work as well)
Since the custard felt too rich for my taste, I just roasted the squash with the shallots. I added ginger and lemon to your original spices and it came out divine! I made the orange ragu but not used it yet....