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Squash with chilli yoghurt and coriander sauce


1 small butternut squash

1 tsp. ground cinnamon

90ml extra virgin olive oil

50gr coriander

1 small garlic clove crushed

20gr pumpkin seeds

200gr Greek yoghurt

1½ tsp. Shriracha

Salt and pepper

Preheat the oven to 220°/200° fan.

Cut the squash lengthways, remove the seeds and slice into 2cm thick wedges leaving the skin on. Place in a large bowl with the cinnamon, 2 tablespoons of olive oil, salt and pepper. Mix well until the squash is evenly coated. Place on one or two baking trays, skin side down and roast for 35-40 minutes until soft and starting to colour on top. Remove and set aside to cool down.

To make the herb paste, place the coriander, garlic, 4 tablespoons of oil and a generous pinch of salt in a small processor and blitz to form a fine paste. You can also substitute the coriander with basil or even Thai basil.

Reduce the oven to 180° and lay the pumpkin seeds on the baking tray for 5-7 minutes. Remove and allow to cool.

When you are ready to serve, swirl together the yoghurt and Shriracha, lay the squash wedges on a platter, drizzle over with spicy yoghurt and then the herb paste. Scatter the toasted seeds on top and serve.

(by Y. Ottolenghi)

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