Squash with Chili Yogurt and Cilantro
I just tried this recipe from the book “Plenty More” by Yotam Ottolenghi. My wife was kind enough to buy it to me for Xmas. Best wife ever!
I was amazed by the great flavors from that dish, and at the same time at its simplicity. It won’t take more than 30 minutes to do it (without cooking time), and you’ll probably be very pleased with the results. The most surprising part? Greek Yogurt mixed with Sriracha sauce. Why didn’t I think about it before?
Ingredients:
- 1 large butternut squash, about 3 lb. (1.5 kg)
- 1 tsp. ground cinnamon
- 6 Tbs. (3 fl. oz./90 ml) olive oil
- Salt and freshly ground pepper, to taste
- 1 1/2 cups (1 3/4 oz./50 g) cilantro leaves and stems, plus extra leaves for garnish
- 1 small garlic clove, crushed
- 2 1/2 Tbs. (3/4 oz./20 g) pumpkin seeds
- 1 cup (7 oz./200 g) Greek yogurt
- 1 1/2 tsp. sriracha or other savory chile sauce
Directions:
Preheat an oven to 425°F (220°C).
Cut the squash in half lengthwise, remove and discard the seeds, and then cut into wedges 3/4 inch (2 cm) wide and about 2 3/4 inches (7 cm) long, leaving the skin on. Place in a large bowl with the cinnamon, 2 Tbs. of the olive oil, 3/4 tsp. salt, and a good grind of pepper. Mix well so that the squash is evenly coated.
Arrange the squash, skin side down, in a single layer on 2 baking sheets and roast until soft and starting to color, 35 to 40 minutes. Remove from the oven and set aside to cool.
To make the herb paste, combine the cilantro, garlic, the remaining 4 Tbs. (2 fl. oz./60 ml) olive oil and a generous pinch of salt in the bowl of a small food processer. Puree to form a fine paste and set aside.
Reduce the oven temperature to 350°F (180°C). Spread the pumpkin seeds on a baking sheet and roast in the oven until the outer skin pops open and the seeds become light and crispy, 6 to 8 minutes. Remove from the oven and let cool.
When you are ready to serve, swirl together the yogurt and sriracha sauce. Arrange the squash wedges on a platter and drizzle the spicy yogurt sauce and then the herb paste over the top (you can also swirl the yogurt sauce and herb paste together, if you like). Scatter the pumpkin seeds on top, followed by the extra cilantro leaves, and serve immediately. Serves 4.
