Ottolenghi’s Butternut Squash with Cardamom and Nigella Seeds

INGREDIENTS

Butternut squash, peeled, seeded, and cut into 1 1/4-inch/3-cm chunks (2 3/4 lb/1 kg), large

1 tbsp

Cilantro

1/2 tsp

Coriander, ground

Green chile

Red onion, halved and thinly sliced (1 1/2 cups/170 g), large

Scant cup Vegetable broth

Cardamom pods

Celtic sea salt

Cinnamon stick, large

1 tbsp

Super-fine sugar

1/4 tsp

Turmeric, ground

1 tbsp

Olive oil, extra-virgin

1/2 tsp

Cumin, ground

1 1/4 tsp

Nigella seeds

3 1/2 tbsp

Pumpkin seeds

1 1/2 tbsp

Butter, unsalted

3/4 cup

Greek yogurt